- This is a nice mix of vegetables to serve with an Asian themed meal. Next time I will wait till the last 5 minutes to add the onion.
Pineapple is the predominant flavor in this recipe from Cambodia.
1 (20-ounce) can pineapple chunks in juice
1 cup sliced carrots
1 large green pepper, cut into 1-inch pieces
1 onion, cut in wedges
1 bunch scallions, cut into 1-inch pieces
1 cup water, divided use
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
4 cups chopped broccoli
1 cup unsweetened pineapple juice
2 1/2 Tablespoons soy sauce
1⁄4 cup cider vinegar
1⁄3 cup brown sugar
2 Tablespoons cornstarch
Drain the pineapple, reserve the juice and set both aside.
Place the vegetables, except the broccoli, in a large pot or wok with 1⁄2 cup of the water and the garlic and ginger.
Saute for 5 minutes.
Add the broccoli and the remaining 1⁄2 cup water.
Stir, then cover and cook over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl.
Stir in the pineapple chunks and the sauce mixture.
Cook, stirring until thickened.
Serve over rice or other whole grains.