Easy Vegetable Teriyaki Stir Fry
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
For the stir fry:
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp minced ginger
2 heaping cups shredded carrots
1 cup sliced bell pepper (I used frozen)
1 large head broccoli, chopped into florets
1½ cups sugar snap peas
2 cups cooked brown rice or quinoa (I used frozen)
¾ cup roasted salted cashews
1 cup edamame (I used frozen)
Sliced green onions, optional for garnish
For the sauce:
1-8oz can pineapple chunks in pineapple juice, not drained
¼ cup reduced-sodium soy soy (sub tamari for gluten-free)
2 tbsp sweetener of choice (I used Norbu, a granulated monk fruit blend)
1 tbsp seasoned rice vinegar
1 tbsp chia seeds (optional, for thickness)
2 tsp sriracha
Heat olive oil in a large skillet or dutch oven over medium heat. Once hot, add onion. Sauté for 5 minutes.
Meanwhile, place the sauce ingredients in a blender (I used my Nutribullet). Blend until smooth. Set aside.
Add garlic and ginger to pan and sauté for another 3 minutes. Add carrots, bell pepper, broccoli, and snap peas and sauté for another 5-7 minutes, or until veggies are tender. Stir in cooked brown rice, cashews and edamame, stirring until heated through.
Pour sauce on top and stir to combine. Season with salt and pepper to taste. Garnish with chopped green onions and extra cashews.
Adapted from a recipe from hummusapien.com