Pureed Pineapple Stir-Fry

I don’t know what else to call it. From this point on, assume that every measurement I give you is a guess… because it is. The only thing I measured was the soy sauce.

This is kind of like sweet and sour stir-fry, but with more zip and less (none) atomic red sauce. What is that stuff anyway? This is a way to use up pineapple when you love pineapple, but a whole one is really too much for your family.

Anyway, I happen to have all fresh ingredients today.

  • Pineapple
  • Broccoli
  • Cabbage
  • Mushrooms
  • Tomatoes (from my brothers garden, no less)

The garlic is a lie, I forgot about it

First, the only thing I cooked separately. Those mushrooms are sauteing in sesame oil and butter
I pureed a few slices of pineapple
Then I added:
  • the puree
  • all the soy sauce I had (like 8th of a cup because I ran out. Who runs out of soy sauce! Me apparently)
  • 2 T of sweet chili sauce
  • little more than fourth cup of vinegar
  • 3 T of honey
  • 1 ½ t brown sugar
  • 1 T flour
Once that was thick, I added everything else. Oh, I lie, I held off on the tomatoes until everything else was heated through.
It was quite tasty. What I would do differently though, more soy sauce, less vinegar. I still can’t believe I’m out of soy sauce!
Here’s the finished product, side by side with brown rice, in Little Girl’s bowl.
I definitely recommend pineapple puree as a base for stir-fry. Who knew?!
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