Pineapple-Melon Stir-Fry
Shredded ginger and teriyaki saucebuy the already prepared kindadd flavor. For the starch complement, serve this stir-fry over your choice of quick-cook brown rice or fresh Chinese noodles. This dish calls for fruit for dessert, perhaps strawberries with yogurt. Makes 6 1-cup servings.
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Shredded ginger and teriyaki saucebuy the already prepared kindadd flavor. For the starch complement, serve this stir-fry over your choice of quick-cook brown rice or fresh Chinese noodles. This dish calls for fruit for dessert, perhaps strawberries with yogurt. Makes 6 1-cup servings.
Ingredients
- 2 Tbs. vegetable oil
- 8 oz. tempeh, diced
- 3 Tbs. teriyaki sauce
- 3 oz. snow peas, trimmed
- 1/4 fresh pineapple (7 oz.), cubed
- 10 oz. melon cubes
- 8 oz. sliced mushrooms
- 1 Tbs. cornstarch
- 1 cup low-sodium vegetable stock
- 2 Tbs. grated fresh ginger, or to taste
Preparation
Heat 1 tablespoon oil in a large skillet or wok over medium heat. When hot, stir in tempeh, and stir-fry for 2 minutes. Stir in teriyaki sauce and remaining 1 tablespoon oil, and stir-fry for 2 minutes more.
Stir in snow peas, pineapple, melon and mushrooms. Dissolve cornstarch in 1/4 cup vegetable stock, and pour mixture into remaining stock. Stir slurry into stir-fry, and continue cooking for about 5 minutes more, or until sauce thickens. Sprinkle with ginger, stir again and remove from heat. Serve hot.
Nutrition Information
- Calories 180
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 9 g
- Saturated Fat Content 0 g
- Sodium Content 470 mg
- Sugar Content 7 g