Pineapple Snow Pea Stir Fry

[ezcol_1third]pineapple-snow-pea-stir-fry-square[/ezcol_1third]A very colorful, tasty stir fry!  Here is our visually stunning take on a veggie stir fry and we welcome you to add your choice of protein; tofu or chicken are excellent options.  Now, try this dish with any of our other vegetable or meat recipes.  This recipe is naturally vegan-friendly and works well with meal prep. 

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Prep time: 15 minutes Cook time: 10 minutes Yield: Serves 5 | Serving Size: 3/4 Cup

2 Cups Snow Peas, washed & trimmed
1 Cup Red Cabbage, sliced
1 Cup Red Bell Pepper, chopped
1 Cup Portobello Mushrooms, chopped
1 Cup Fresh Pineapple, cubed
1/2 Cup Yellow Onions, chopped
2 Tbsp Garlic, minced
1 Tbsp Ginger, minced
2 Tsp  Coconut Oil

2 Tbsp Low-Sodium Soy Sauce
1 Tbsp Rice Vinegar
2 Tsp Arrowroot Powder (optional)
1/2 Tbsp Brown Sugar or Honey (optional)
1 Tsp Toasted Sesame Oil
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
1. In a small bowl, combine soy sauce, rice vinegar, arrowroot powder, sesame oil, red pepper flakes and honey/sugar.  Set aside for later.
2. In a large non-stick skillet or wok heat coconut oil over medium-high heat.  When oil is hot, add garlic, ginger and onion.  Cook for about 2 minute; stir frequently.
3. Add snow peas, red cabbage, mushrooms and bell peppers.  Cook for about 4-5 minutes until vegetables are tender; stir frequently.
4. Pour in soy sauce mixture and stir until sauce thickens (about 2 minutes).
5. Switch off heat; add pineapple chunks and toss for about 2 minutes.  Add salt and black pepper to taste.
6. Enjoy!

Nutrition per 3/4 Cup serving : 138 Cals; 17g Carb; 3g Fat; 5g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer




About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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