Pineapple Cashew Stir Fry

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Over the past few years, I have learned an important lesson in meal preparation.

Don’t worry too much about on David’s reaction. It’s okay if the words “delectable” and “well-executed” don’t cross his lips.

I remind myself that I got a meal on the table, and that’s an accomplishment. It’s okay that some meals are just eaten and not praised.

I know David is always appreciative of what I cook for him, even when he isn’t over the moon about the food.

BUT — it feels really awesome when he loves a meal. Like proud-happy-warm-fuzzy awesome.

There are usually three clues he likes a meal:

Lots of mmm’s
Scarfing it down then asking “Is there more?”
Telling me “This is a repeater”

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All three happened when I first made this Pineapple Cashew Stir Fry. This is seriously the best combo, especially the sweet pineapple and salty cashews. I am fairly convinced that every stir fry should have this jasmine rice made with pineapple juice and coconut milk.

I’ve made this three times already. Twice I added chicken marinated in Trader Joe’s Soyaki sauce, but it was great all-vegetarian as well. If you have it, fresh pineapple and ginger would be lovely.

Make sure you have all your ingredients prepped before starting — stir frying goes fast!

By the way, I LOVE my wok — here’s a link to the one I have  –> West Bend Electic Wok.  It heats up in about 10 seconds and nothing sticks to it.  It’s amazing for any kind of stir frying.

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Pineapple Cashew Stir Fry
Recipe from How Sweet It Is

Ingredients
1 cup brown jasmine rice
1 cup light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

Sesame or olive oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/3 teaspoon ground ginger
1 can pineapple chunks, drained well
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
1/2 cup cashews, some chopped if desired

Add rice, coconut milk, juice and water to large saucepan, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes. Let the rice completely cool. (I did this step a day ahead of time using my rice cooker.)

Heat large skillet or wok to medium-high heat and add 2 teaspoons sesame or olive oil. Add in onions and peppers, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic, stirring for 30 seconds. Remove veggies and set aside in a bowl.

Increase the heat a bit in the skillet, add a teaspoon of oil and add pineapple. Sprinkle with ground ginger. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies.

Add 1/2 teaspoon of oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Add eggs to veggie bowl.

Add 2 teaspoons oil and the jasmine rice. Stir to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.

Reduce the heat to low and stir in soy sauce – less if you are not using a low-sodium soy sauce. Add the veggies, pineapple, eggs, and cashews. Taste and season additionally if desired. Serve immediately with chicken, shrimp, or pork if desired.

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David was right. This is a repeater.

Have a great one!

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One thought on “Pineapple Cashew Stir Fry

  1. Pingback: Three Things: October Edition | In The Mixing Bowl

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