Thursday, January 10, 2013

Pineapple and Sweet Chili Stir Fry

Paul had the idea for this dinner from an episode of Chopped that he saw on Food Network. The idea was to take a sweet chili stir fry that we make on a regular basis and to add pineapple for a sweet and sour taste. The pineapple really does add a whole other dimension to the dish! I wouldn't have thought of adding a sweet tropical fruit to our stir fried vegetable meal like this, but it really does taste great!

We used the Mae Ploy sweet chili sauce, as I blogged about in the past for another stir fry post. Instead of using tempeh or tofu like we usually do, we used Gardein chick'n strips for the protein.

To make this meal, I cooked up some brown rice for the base. Then, I fried up the vegan chick'n strips in some grapeseed oil until they were lightly browned. Then, I added a whole bunch of vegetables (red pepper, onion, green beans, sprouts) and small cubes of pineapple. Add the Mae Ploy sweet chili sauce on top and fry it all up together.

Serve the veggie mix over the brown rice and you're done!

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