Tuesday, August 27, 2013

Sweet and Sour Stir-Fry


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.

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