Hawaiian Stir-Fry

This is a very tasty dish served over rice or very thin noodles. You can add tofu for a complete meal, or serve as a side dish. From the cookbook Lean and Luscious and Meatless.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2⁄3 cup  pineapple juice
• 2  tablespoons soy sauce
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon garlic powder
• 1  tablespoon cornstarch (plus 1 tsp cornstarch)
• 1  teaspoon sugar
• 1  tablespoon  vegetable oil (plus 1 tsp)
• 1  cup onion, sliced 1/4-inch thick
• 1  cup green pepper, sliced 1/4-inch thick
• 1⁄2 cup carrot, sliced 1/4-inch thick
• 1  cup broccoli, cut into small flowerets
• 1  cup cauliflower, cut into small flowerets
• 1⁄2 cup sliced water chestnuts
• 1  cup  sliced mushrooms
• 1 1⁄2 cups Chinese cabbage, coarsely shredded

Directions

1. In a small bowl, combine all sauce ingredients (first 6 ingredients, up to and including sugar).
2. Mix until cornstarch is dissolved; set aside.
3. Heat oil in a large nonstick skillet or wok over medium-high heat.
4. Add onions, green pepper, and carrots.
5. Cook 3 to 4 minutes, stirring constantly with a tossing motion.
6. Add broccoli, cauliflower, and water chestnuts.
7. Cook, stirring, 2 to 3 minutes, until broccoli is bright green.
8. Add mushrooms and cabbage.
9. Cook, stirring, 1 minute.
10. Stir sauce and add to vegetables.
11. Cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute.