This recipe is inspired by Hawaii, where I grew up! I discovered that adding a touch of pineapple to a veggie stir-fry completely transforms the flavor. One bite and I’m right back on vacation.
Here’s an easy, colorful way to eat the rainbow:
Ingredients
2 cups broccoli florets, chopped
2 zucchini, sliced
1 red bell pepper, sliced
1 red onion, diced
2 cloves garlic, chopped
1 cup snap peas
1 cup toasted cashews
2 cups pineapple chunks (fresh or canned)
¼ cup tamari (or coconut aminos for a soy-free option)
Salt and pepper to taste
Olive oil or avocado oil for sautéing
Instructions
Heat olive oil or avocado oil in a pan over medium heat.
Sauté the red onion and garlic until fragrant.
Add the vegetables, pineapple and tamari, and sauté for about 5 minutes.
Cover and cook for an additional few minutes until the veggies are tender-crisp.
Stir in the toasted cashews.
Season with salt and pepper to taste, and enjoy.
This dish is delicious on its own without rice for a lower-carb option—but still incredibly filling and satisfying.
Enjoy!
~Rajsree Nambudripad, MD
