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VegWeb.com  |  Recipes  |  Stirfry  |  Miscellaneous Stirfry  |  Pineapple Stir Fry Sauce « previous next »
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Recipe submitted by auntie_loo, 11/27/06

Pineapple Stir Fry Sauce

Ingredients (use vegan versions):

    1 cup crushed pineapple + juice
    1/2 teaspoon red pepper flakes
    1/2 teaspoon mined ginger (fresh)
    1/8 teaspoon black pepper
    1 teaspoon cumin
    2 tablespoons brown sugar
    2 tablespoons vinegar
    2 teaspoons soy sauce
    1/4 cup water
    1 teaspoon 807]cornstarch[/url]

Directions:

Mix together all ingredients except for water and cornstarch, and bring to a boil over medium heat.

Remove half the sauce and puree using a hand blender or regular blender.

Return to pot and add water and cornstarch mix, stirring constantly until the mixture thickens.

Go crazy with this one!  Marinate your tofu in it before frying, add to your stir fry for the last few minutes of cooking, dump it onto some plain rice and have for a snack, marinate tofu in it and broil in the oven and use for sandwiches!

*This recipe could probably make about 4 Servings. I’m just a sauce-a-holic and need everything dripping in it!

Serves: 2*

Preparation time: 15 mins

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linedeyes
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« Reply #1 on: November 28, 2006, 09:08:10 PM »

I'm eating this over onions and bell peppers with jasmine rice right now and it's amazing!

I had all the ingredients on hand except for the cumin and have been looking forward to making it all day. It didn't disappoint! I think it's great without cumin but I'm sure I'll be making this again.
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lkshep
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« Reply #2 on: November 25, 2007, 09:27:00 PM »

Very good stir fry. Liked the pineapple flavor.

Only had 1 small can diced pineapples in juice, and didn't puree the pineapples. Next time we'll do less cumin and more pineapple juice. Had it with lots of veggies - asparagus, onion, peas, mushrooms, and zucchini.

Would be good with carrots, water chesnuts, bell pepper, and brocooli too. Also would be a great marinade for tofu cutlets. Thanks.
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kmouse
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« Reply #3 on: April 16, 2008, 06:58:54 PM »

Yum! Perfect with stir fried tofu and vegetables and served on jasmine rice. I like to use pineapple chunks in it too.
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wwgrl
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« Reply #4 on: July 17, 2008, 08:06:45 PM »

I tried this sauce the other day . It was pretty good. I left out the cumin and also used ground ginger instead of fresh. I had it over brown rice and morningstar chik'n nuggets.  Smiley
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molotov_z
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« Reply #5 on: August 20, 2008, 10:18:34 AM »

I was looking for something new to try, and I really needed to use the can of pineapple inhabiting my cupboard, so I tried this out. It has a very different taste, I ate it with tofu, red pepper, carrots, broccoli, and jasmine rice. I would make this again, and OmniMom liked it too, so that must be good.
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keda
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« Reply #6 on: August 30, 2008, 07:27:43 AM »

this was nice.
goes great with practically everything. thank you.  Wink
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thirteenblackbirds
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« Reply #7 on: September 08, 2008, 11:15:20 PM »

we really enjoyed this one.  i scooped it on top of tofu, mushrooms, and green onions with rice and "cauliflower poppers" on the side.  my husband went back for seconds and devoured everything! i used crushed pineapple and didn't puree anything (i wanted to minimize dirty dishes), and the sauce was still really thick. 
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berryraw
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« Reply #8 on: October 12, 2008, 04:17:47 PM »

As a pineapple fan I thought this sauce would be great.  It wasn't bad but it seriously lacked something I was hoping for.  I tried adding a bit more tamari, a bit more ginger, some garlic....couldn't find the missing ingredient though!
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lemontree1
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« Reply #9 on: January 06, 2009, 11:57:15 PM »

I thought the flavor was pretty good. However, it is spicy and my children couldn't eat it. Sad
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Heidi3
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« Reply #10 on: February 15, 2009, 09:05:15 AM »

how do you smash pineappel? (I dont have food processor)
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Laine
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« Reply #11 on: February 16, 2009, 05:19:11 PM »

I just prepared this as a marinade for some tofu which I'll probably fry up tomorrow. I made a few adjustments:
fresh pineapple rather than canned
1 whole tsp crushed chilies
1/2 tsp black pepper
Braggs aminos rather than soy sauce
succanat instead of brown sugar
arrowroot instead of cornstarch
I also used cider vinegar since the recipe didn't specify what type.
This sauce is AMAZING and SO DELICIOUS. I know I altered the recipe a lot, but man, what a great base recipe! Thank you for this one, I will be definitely be making it again! Thumbs Up Thumbs Up Thumbs Up

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nmpixie
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« Reply #12 on: October 14, 2009, 09:25:08 PM »

I thought the cumin was a strange flavor in this. Not used to it in chinese-ish stuff. It was good, but I'll leave out the cumin next time, and add garlic.
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