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Categories:
soy sauce cornstarch garlic red pepper vegetable oil ginger packageof stirfry vegetables pineapple green onions
Viewed: 23 - Published at: 6 years agoIngredients
- 1 (15 ounce) can apricots, drained, chopped, juice reserved
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 garlic clove, sliced
- 12 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 1 teaspoon minced ginger
- 1 (16 ounce) packageof stirfry vegetables
- 1 (8 ounce) can pineapple chunks, drained
- 3 green onions, sliced
Method
- Stir together apricot juice, soy sauce, cornstarch, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat.
- Stir in garlic and ginger, and cook until they begin to turn golden brown, about 10 seconds.
- Stir in the stirfry vegetables, and continue cooking until the vegetables are hot.
- Stir in chopped apricots, pineapple, and soy sauce mixture.
- Bring to a boil, stirring constantly; continue cooking until the sauce thickens and clears, approximately 1 minute.
- Stir in green onion and serve over cooked rice.
