Bok Choy and Pineapple Stir Fry
Portion Size: ½ cup Bok Choy and pineapple mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/3 cup lite soy sauce | |
| ¼ cup rice vinegar | Unseasoned |
| 2 tablespoons honey | |
| 2 tablespoons cornstarch | |
| 4 teaspoons sesame oil | |
| 2 teaspoons vegetable oil | |
| 3 garlic cloves, minced | |
| 1 teaspoon ground ginger | |
| 1 red bell pepper | Washed, trimmed and sliced thin |
| 12 baby Bok Choy | Washed, trimmed cut crosswise into 1 inch wide strips |
| 2 cups pineapple, diced | Canned and packed in 100% juice |
| 8 green onions | Washed, trimmed and thinly sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Whisk soy sauce, rice vinegar, honey, cornstarch and sesame oil in small bowl. | |
| 2 | Heat wok or large nonstick skillet over medium-high heat 1 minute. | |
| 3 | Add 2 teaspoons vegetable oil; tilt to coat. | |
| 4 | Add garlic, and ginger. Stir-fry 2 minutes; transfer mixture to bowl. | |
| 5 | Add 2 teaspoons vegetable oil to same wok or skillet. | |
| 6 | Add bell pepper; stir-fry 2 minutes. | |
| 7 | Add Bok Choy and stir until wilted, about 1 minute. | |
| 8 | Add pineapple. Stir soy mixture and add; cook until juices thicken, about 1 minute. | Cook until internal temperature reaches 135°F. |
Variations: Bok Choy can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Posted in Vegetable Recipes
