Carrot, Soybean, and Pineapple Stirfry
2 tablespoon olive oil
1 clove garlic, minced (or as much as you want)
2 medium carrots, sliced
concentrated vegetable broth (optional)
1 8oz can pineapple chunks WITH juice- don't drain
1- 1 1/2 cups frozen green soybeans (edamame)
2 tablespoon soy sauce
2 teaspoon sesame oil
1 teaspoon ground ginger
1 teaspoon crushed red pepper (less or more to adjust spiciness)
2 teaspoon black sesame seeds
Heat the oil in a large skillet over medium-high heat. Add garlic and carrots and stir-fry for 4-5 minutes. If using the concentrated vegetable broth, sprinkle a few drops and mix in.
Add the pineapple with juice. Saute on medium-high until juice is almost gone- 5-10 minutes. Meanwhile, defrost the frozen soybeans just enough by heating them in the microwave, in water to cover, for 1 minute. (I'm sure fresh soybeans would be delicious too, but I can't buy them here).
When the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper. You may want to add a little more olive oil if the food is starting to stick. If you are using concentrated veg. broth, add a few more drops now too.
Heat 3-5 minutes, until the spices are mixed and the beans are warmed through. Add the sesame seeds before serving. (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here). Serve over rice. Yum!