I love to cook stir fry. It’s so easy, takes a small amount of time, and only uses one or two dishes! I also like a sweet sauce along with something sweet in the stir fry, like pineapple!
I used pineapple, water chestnuts, broccoli, sweet onion, and baby bella mushrooms, but you are more than welcome to use whatever combination of veggies you love. Sam has been gone for the past few days (due back tonight, yay!) so I went meatless but you can add meat if that’s your style. Me? I’d be happy if I never saw meat again!
Simple & Sweet Stir Fry
1 cup Baby Bella Mushrooms, sliced
Half of a sweet onion, sliced thin
2 garlic cloves, minced
1 cup broccoli florets
1/2 cup pineapple, chopped, about 1 inch cubes
small can of sliced water chestnuts
Olive Oil (to cook veggies in)
1/4 cup soy sauce
3 tablespoons raw honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/2 teaspoon sirracha *or more if you like it spicy*
1 teaspoon corn starch mixed with 1 tablespoon warm water
1 cup cooked brown rice *I like to cook mine in chicken or vegetable broth for more flavor*
For the sauce, mix soy sauce, honey, rice vinegar, sesame oil, sirracha, & cornstarch mixture together in a bowl and adjust sweet or spicy flavors if needed. Make sure you mix the cornstarch with the water separate from the sauce and then add that mixture to the sauce. Otherwise, you’re going to have clumps of cornstarch floating around your sauce.
Heat a few tablespoons of olive oil in a large pan and cook the mushrooms and onion on medium-high heat until tender, about 5 minutes. Add the garlic, broccoli, water chestnuts, and pineapple and cook for 5 more minutes or until the broccoli is tender. At this point, I like to add some soy sauce to the cooking veggies, about 3 tablespoons. Add the sauce to the veggies and cook and stir for about 2 minutes or until the sauce starts to get thick and bubbly.
Serve the vegetables over the rice, making sure to spoon some of that yummy sauce over it!