Peanut-Pineapple Stirfry
Jul. 12th, 2009 08:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
passerine in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis will work with the protein source of your choice - I have made it with ham, salmon, shrimp, and chicken, and I have seen similar recipes use tofu as the protein source.
Variants on this recipe were a sanity-saver when I was dealing with gestational diabetes and wondering what the heck I was supposed to eat. (Assuming, of course, that none of the ingredients are trigger-foods for you. My major trigger-foods were white flour and white rice, so I could eat this easily and happily.) This recipe plus a small side of brown rice made five appropriately portioned lunches for my GD diet. For slightly hungrier people not trying to follow a diabetic diet, it's probably more realistic to say this serves 3-4. [Disclaimer: not medical advice, talk to your providers, yadda yadda.]
Approximate time to make: 30 minutes.
Utensils needed: Cutting board, knife, peeler, small bowl, measuring spoons, decent nonstick pan or wok, something to stir with.
Ingredients:
Oil for frying, preferably but not necessarily peanut oil.
1 pound (boneless) protein source of your choice.
1 pound fresh carrots.
1 20-oz can pineapple chunks.
About 4 tablespoons peanut butter.
2 teaspoons ginger, or more to taste.
(Optional) Cilantro, lemongrass, pepper (red or black) and salt to taste.
- Peel and cut carrots into approximately the same size slices as a pineapple chunk.
- If your protein source requires it, remove fat and cut into chunks of similar size. (Shrimp can usually be added as-is if it was already peeled and deveined. If not, then you have work to do there.)
- Drain your pineapple reserving the liquid.
- Heat your pan or wok and add oil to cover the bottom.
- Add optional spices (NOT salt at this point) if desired.
- Add carrots; stir-fry 3-5 minutes over medium heat.
- Add your protein source; stir-fry another 3-5 minutes over medium heat.
- Add pineapple chunks and stir to combine with other ingredients; reduce heat slightly.
- Add ginger and (if desired) salt to the reserved liquid from the pineapple. Carefully pour liquid into pan.
- When liquid is boiling, add peanut butter and stir until it is distributed evenly throughout the dish.
- Cook, stirring occasionally, about 15 more minutes or until the sauce thickens to the point you want it.
I generally serve this with brown rice, but I think it might also be good if let to cool slightly and put into a wrap.
Variants on this recipe were a sanity-saver when I was dealing with gestational diabetes and wondering what the heck I was supposed to eat. (Assuming, of course, that none of the ingredients are trigger-foods for you. My major trigger-foods were white flour and white rice, so I could eat this easily and happily.) This recipe plus a small side of brown rice made five appropriately portioned lunches for my GD diet. For slightly hungrier people not trying to follow a diabetic diet, it's probably more realistic to say this serves 3-4. [Disclaimer: not medical advice, talk to your providers, yadda yadda.]
Approximate time to make: 30 minutes.
Utensils needed: Cutting board, knife, peeler, small bowl, measuring spoons, decent nonstick pan or wok, something to stir with.
Ingredients:
Oil for frying, preferably but not necessarily peanut oil.
1 pound (boneless) protein source of your choice.
1 pound fresh carrots.
1 20-oz can pineapple chunks.
About 4 tablespoons peanut butter.
2 teaspoons ginger, or more to taste.
(Optional) Cilantro, lemongrass, pepper (red or black) and salt to taste.
- Peel and cut carrots into approximately the same size slices as a pineapple chunk.
- If your protein source requires it, remove fat and cut into chunks of similar size. (Shrimp can usually be added as-is if it was already peeled and deveined. If not, then you have work to do there.)
- Drain your pineapple reserving the liquid.
- Heat your pan or wok and add oil to cover the bottom.
- Add optional spices (NOT salt at this point) if desired.
- Add carrots; stir-fry 3-5 minutes over medium heat.
- Add your protein source; stir-fry another 3-5 minutes over medium heat.
- Add pineapple chunks and stir to combine with other ingredients; reduce heat slightly.
- Add ginger and (if desired) salt to the reserved liquid from the pineapple. Carefully pour liquid into pan.
- When liquid is boiling, add peanut butter and stir until it is distributed evenly throughout the dish.
- Cook, stirring occasionally, about 15 more minutes or until the sauce thickens to the point you want it.
I generally serve this with brown rice, but I think it might also be good if let to cool slightly and put into a wrap.