- Servings: 3-4
Ingredients:
| ¼ cup | Pineapple Juice |
| 1 Tbsp | Oyster Sauce |
| 1 tsp | Smooth Asian Chili Sauce, i like sriracha |
| 1½ Tbsp | Peanut Oil, or vegetable oil |
| 1½ tsp | Grated Fresh Ginger |
| 2 | Garlic Cloves, minced |
| 1 cup | Broccoli Florets |
| 1 | Large Red Bell Pepper, cut into strips ¼" wide |
| ¼ cup sliced | Almonds (optional: |
| Toast Until Fragrant In Dry Pan Over Medium Heat, for extra flavor |
Directions:
To make sauce, stir together pineapple juice, oyster sauce, and Asian chili sauce; set aside. Heat wok or large non-stick skillet until water dropped on surface evaporates immediately. Add peanut oil, coating evenly. Stir-fry ginger and garlic a few seconds until fragrant. Add broccoli; stir-fry for 1 minute. Add red bell pepper; stir-fry 2 minutes or until the vegetables are crisp-tender. Add sliced almonds and stir-fry 2 minutes. Push vegetables away from the center of wok. Add sauce to center of wok, cooking until bubbly. Stir all ingredients to coat.
Helpful Tips:
This recipe can be adjusted easily to your preference for heat and garlic. Try it with 2 tablespoons of sesame seeds if you are out of almonds. Lots of healthy stuff in here--antioxidants, especially in the almonds and garlic--and it tastes great.
