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”
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.
Pineapple Cashew Stir Fry
Recipe from How Sweet It Is
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.
David was right. This is a repeater.
Have a great one!