Carrot, Soybean, and Pineapple Stir-Fry

vegweb.com

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  tablespoons olive oil
• 1  garlic clove, minced (or as much as you want)
• 2  medium carrots, sliced
•  condensed vegetable broth (optional to taste)
• 1 (8 ounce) can pineapple chunks, with juice- don't drain
• 1 -1 1⁄2 cup  frozen  green soybeans (edamame)
• 2  tablespoons soy sauce
• 2  teaspoons  sesame oil
• 1  teaspoon ground ginger
• 1  teaspoon crushed red pepper flakes, to adjust spiciness (less (or more)
• 2  teaspoons black sesame seeds

Directions

1. Heat the oil in a large skillet over medium-high heat.
2. Add garlic and carrots and stir-fry for 4-5 minutes.
3. If using the concentrated vegetable broth, sprinkle a few drops and mix inches.
4. Add the pineapple with juice.
5. Saute on medium-high until juice is almost gone- 5-10 minutes.
6. Meanwhile, defrost the frozen soybeans "just enough" by heating them in the microwave, in water to cover, for 1 minute.
7. (I'm sure fresh soybeans would be delicious too, but I can't buy them here).
8. When the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper.
9. You may want to add a little more olive oil if the food is starting to stick.
10. If you are using concentrated veg. broth, add a few more drops now too.
11. Heat 3-5 minutes, until the spices are mixed and the beans are warmed through.
12. Add the sesame seeds before serving.
13. (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).
14. Serve over rice. Yum!