Pineapple Broccoli Stir Fry with Thai Peanut Sauce
I think I lived off of stir fries the first year I was transitioning to a clean-eating lifestyle. They were easy (win). They were quick (win). They were primarily vegetables (always a win). There is no right or wrong way to make a stir fry, so no matter what I had on hand, I could make one (win). You get the point: I love stir fries.
This stir fry was born from one of those nights when I was digging in the (almost empty) fridge, trying to dream up something delicious for dinner. What I had was some broccoli that desperately needed to be used up and some frozen pineapples. Since I have never fancied broccoli in a smoothie (actually, I doubt anyone fancies that), I figured a stir fry was my dinner option. And what a dinner it was! Topped with my tried and true homemade Thai peanut sauce, the combination of flavors and textures left me licking my plate (don't judge me). My husband still, years later, claims this to be one of his favorite dishes that I make. The best part is, it takes next to no time to make. Serve it over brown rice, jasmine rice, or cauliflower rice and you will be licking your plate too.
For stir fry:
3 cups fresh broccoli, chopped
1 cup pineapple, chunked (you could use fresh or frozen)
1-2 tablespoons coconut oil
1. Over medium heat, warm the sesame oil for a minute or two.
2. Once the oil is hot, saute the broccoli and pineapple for about 10 minutes. While stir fry is cooking, make the Thai Peanut Sauce
For Thai Peanut Sauce:
In a food processor or blender, combine the following ingredients:
1 clove garlic, minced
2 tablespoons toasted sesame oil
3 tablespoons smooth peanut butter
3 tablespoons fresh lime juice
2 tablespoons coconut amino
1 teaspoon maple syrup or honey
3 tablespoons water
1. Blend until well combined and smooth.
2. Drizzle over stir fry and enjoy immediately