It’s only Tuesday, really? Oh well, this week is feeling like a long blur. After all the holidays, fun and days off – these 5 days weeks are tough! I’m still using up plenty of leftovers from Saturday, Stacey brought over two huge containers of fresh sprouts, plus I had a ton in my fridge already. So I’ve been packing them into my smoothies and lunch salads as much as I can before they go bad. And I gotta say they’re really good in smoothies. I also had a container of chopped pineapple chunks left that I decided to try in a stir fry sauce this time inspired by the raw recipe we did.
Pineapple Stir Fry Sauce
- 1 cup chopped pineapple chunks
- 1/4 cup tamari
- 2 tbsp. toasted sesame oil
- 2 tbsp. raw honey
- 2 tbsp. lemon juice
- 1 tbsp. onion powder
- 2 tbsp. fresh grated ginger
- 2 cloves garlic
- 1/4 cup water, as needed
Blend all ingredients in a high speed blender and pour into a wok with stir fry ingredients and cook over medium high heat for 10 minutes or to desired texture.
I chopped up Lightlife Organic Flax Tempeh that I picked up on my last trip to Whole Foods, it’s a nice change from traditional tempeh giving it more texture. It’s also a splurge for me since I usually get the cheaper organic tempeh from Trader Joe’s, living large this week!
I stir fried it with chopped cabbage, snow peas, celery and zucchini in a little toasted sesame oil for about 5 minutes.
Then added the sauce and stir fried for another 10 minutes.
And dinner was ready.
The sauce was wonderful – tangy, sweet, nice ginger flavor and a little spicy. Pineapples work well pureed into the stir fry sauce too. And this sauce could be a raw dressing. The pineapple core holds a lot of vitamins and fiber, but is impossible to eat raw. With this sauce, I like that I can throw chunks from the core into the Vita-Mix to be pureed with the rest of the sauce to get those benefits.