We were over at my co-workers tonight checking out his patio stones so by the time we got home we were both marvin' and looking for something quick to eat. This dish added a refreshing taste to what would otherwise be a boring stirfry. Oh and I loved the addition of pineapple. YUM!
Pepper added by Joey - None
Ingredients
1 small onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
Handful of snow peas
1/2 cup fresh pineapple, cut into chunks
1/4 cup mushrooms, quartered
2 tablespoon canola oil
4 tablespoons rice vinegar
2 teaspoons red chili paste
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon ginger, minced
1/4 cup vegetable stock
1. Toss vegetables in a pan (I use a wok) over medium heat with a drizzle of oil. Cook until onions are slightly transparent.
2. Combine all other ingredients in a small bowl and mix well.
3. Toss with vegetables and allow to simmer for 5 minutes.
4. Serve over rice or egg noodles (our favourite)
Pepper added by Joey - None
Ingredients
1 small onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
Handful of snow peas
1/2 cup fresh pineapple, cut into chunks
1/4 cup mushrooms, quartered
2 tablespoon canola oil
4 tablespoons rice vinegar
2 teaspoons red chili paste
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon ginger, minced
1/4 cup vegetable stock
1. Toss vegetables in a pan (I use a wok) over medium heat with a drizzle of oil. Cook until onions are slightly transparent.
2. Combine all other ingredients in a small bowl and mix well.
3. Toss with vegetables and allow to simmer for 5 minutes.
4. Serve over rice or egg noodles (our favourite)
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