Carrot, Soybean, And Pineapple Stir-fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 garlic clove, minced (or as much as you want)
• 2 medium carrots, sliced
• condensed vegetable broth (optional to taste)
• 1 (8 ounce) can pineapple chunks, with juice- don't drain
• 1 -1 1/2 cup frozen green soybeans (edamame)
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon crushed red pepper flakes, to adjust spiciness (less (or more)
• 2 teaspoons black sesame seeds

Recipe

• 1 heat the oil in a large skillet over medium-high heat.
• 2 add garlic and carrots and stir-fry for 4-5 minutes.
• 3 if using the concentrated vegetable broth, sprinkle a few drops and mix inches.
• 4 add the pineapple with juice.
• 5 saute on medium-high until juice is almost gone- 5-10 minutes.
• 6 meanwhile, defrost the frozen soybeans "just enough" by heating them in the microwave, in water to cover, for 1 minute.
• 7 (i'm sure fresh soybeans would be delicious too, but i can't buy them here).
• 8 when the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper.
• 9 you may want to add a little more olive oil if the food is starting to stick.
• 10 if you are using concentrated veg. broth, add a few more drops now too.
• 11 heat 3-5 minutes, until the spices are mixed and the beans are warmed through.
• 12 add the sesame seeds before serving.
• 13 (if you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).
• 14 serve over rice. yum!