Nothing warms up a cold winter night like this tropical innovation. The health benefits of quick stir-frying are enhanced by the vivid and refreshing zing of pineapple and curry.
Makes 6 servings
|1||can (8 ounces) pineapple chunks in juice, undrained|
|1||tablespoon canola oil|
|1||medium red bell pepper, cut into strips|
|1||teaspoon curry powder|
|8||ounces (about 3 cups) snow peas, ends trimmed|
|1/3||cup diagonally sliced green onions|
|2||teaspoons reduced-sodium soy sauce|
- Drain pineapple; reserve juice. Combine juice and cornstarch in small bowl; stir to blend. Set aside.
- Heat large skillet or wok 1 minute over medium-high heat. Add oil, bell pepper and curry powder; stir-fry 1 minute. Add pineapple chunks; stir-fry 1 minute. Add snow peas; stir-fry 1 minute. Add reserved pineapple juice mixture; bring sauce to a boil. Boil 1 minute or until sauce is thickened.
- Stir in green onions and soy sauce.
Serve with grilled chicken breasts or broiled fish, if desired.
|Serving Size:||1/2 cup stir-fry (without chicken or fish)|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||28 %|
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