This is a light and easy version of traditional stir-fry. With pineapple, bok choy and carrots, this is a fresh and colorful dinner.
Sweet and Sour Stir-Fry
1 cup cooked rice, warmed
1 medium onion, diced
3 medium carrots, peeled and cut into matchsticks
3 teaspoons crushed garlic
2 teaspoons olive oil
1 (7 ounce) fresh pineapple fruit cup with juice
4 heads baby bok choy, ends trimmed and coarsely chopped
1 Tablespoons low-sodium soy sauce
1 (7 ounce) package marinated tofu (I used Wildwood Aloha marinated tofu), cubed
1. In a medium frying pan, sautee onion, carrots, and garlic in olive oil. Sautee for 7 minutes, or until vegetables are tender-crisp.
2. Add bok choy, pineapple in juice, soy sauce and tofu and cook for 5 minutes, or until heated through. Serve over warmed rice.