Carrot, Soybean, and Pineapple Stir-Fry

Name: Carrot, Soybean, and Pineapple Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 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

Submitted by pumpkinspice

"vegweb.com"

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Ready In:: 35mins
Ingredients:: 11
Serves:: 2

ingredients

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

directions

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