Savory Pineapple Stir-Fry
As already mentioned in my previous post, I love pineapples. (When I was attending a Spanish-language school in Costa Rica, our chosen names were a combination of our favorite fruit + our favorite color. That made me Piña Violeta, or “purple pineapple.”) Most of the time, I cut up a fresh pineapple and eat it; sometimes I throw it into the blender with some coconut milk and bananas. This pineapple around, though, I decided to include it in a stir-fry loosely based on Vietnamese and Thai flavors. While I enjoyed the resulting savory mélange with pasta, it would also pair beautifully with brown rice, chicken, or pork. The tamarind is optional, but lends the dish a tangy/sweet flavor reminiscent of lemongrass. (I find that it’s easier to get my hands on fresh and plump tamarinds than fresh and zingy lemongrass.)
Savory Pineapple Stir-Fry
Serves 2 as is, or 4 with the addition of pasta, rice, chicken, or pork.
1 T. unrefined coconut or peanut oil
2 carrots, slivered
1/2 a yellow squash OR 1/2 a zucchini, slivered
4 oz. button mushrooms, chopped
2 cloves garlic, cut into thin rounds
Flesh of 1 fresh tamarind OR 1 T. tamarind paste (optional)
1 head of broccoli, florets only, simmered for 5 minutes and drained
1/4 of a fresh pineapple, chopped
1-2 T. tamari or soy sauce (if you’d like to make this dish gluten-free, use wheat-free tamari)
1 tsp. fish sauce
4-6 leaves mint, cut into ribbons
Juice of 1 lime
Heat the oil in a large skillet over medium heat for about 1 minute. Add carrot and yellow squash and cook for about 3 minutes to soften them, then add mushrooms and tamarind and stir. Let cook for another 5 minutes or until the mushrooms have shrunk to about half their original size. Stir in cooked broccoli, chopped pineapple, tamari sauce, and fish sauce. (If you like your dishes salty, use the 2 full T. of tamari.) Let cook for 2 minutes, stirring frequently, to allow flavors to marry.
Remove from heat and stir in mint leaves and lime juice. Let sit for at least 5 minutes before serving. If desired, toss with pasta, rice, cooked chicken, or cooked pork. (This is a great way to use up leftover cooked meat!) An additional sprig of mint and a wedge of lime would be nice garnishes.
Enjoy!
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Tags: broccoli, fish sauce, lime, mint, mushrooms, pineapple, tamari, tamarind, thai, vietnamese
