Hawaiian Glazed Vegetable Stir-fry with Jasmine Rice
By Tracy Archuleta Yields1 Serving 1 ½ cups water 1 cup cooked Jasmine rice 1 large red bell pepper, cut into 1-inch pieces ½ cup red onion, cut in 1-inch
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Ingredients
- 1 ½ cups water
- 1 cup cooked Jasmine rice
- 1 large red bell pepper, cut into 1-inch pieces
- ½ cup red onion, cut in 1-inch pieces
- 2 lg. carrots, shredded
- 1 (8 ounce) can sliced bamboo shoots, drained
- 2 tbsp water
- 1 cup fresh pineapple, cut into bite-sized wedges
- 1 cup fresh peaches, cut into bite-sized wedges
- 1 ½ cups broccoli florets
- 1 ½ tbsp soy sauce (or Bragg's Aminos)
- 4 tbsp pineapple juice
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