If you have not had it, pineapple in a stir-fry may sound a bit odd. Trust us, it's tasty! We suggest using pre-marinated Koch’s ginger teriyaki filets for simplicity, but plain turkey, chicken breast, steak and pork all work well. If you have hoisin sauce or pre-made teriyaki sauce in your fridge they round out the flavor of this dish nicely.
We also suggest like the picture of this recipe to serve inside a pineapple for a fun presentation, but this can be skipped if you are pressed for time.
1 pound Koch ginger teriyaki turkey filets (cut into 1 inch strips). Other options: plain turkey filets, chicken breast, beef stir-fry, chipped pork. If using any of the non-marinated meat options, double the recipe for “the sauce” shown below, then use 1/2 of it to marinate the meat for a minimum of 1 hour.
3 tablespoons oil, coconut oil preferred (second choice is vegetable, canola or olive)
1 head bok choy, chopped and rinsed
1 bunch of green onions (scallions), chopped, with white and green separated
2 cloves garlic, chopped
1 teaspoon ginger, chopped
1 red bell pepper
1/2 cup cilantro, chopped
1 teaspoon ground black pepper
optional: 2 eggs
2 cups rice (If you are no carb or do not have rice, this dish is delicious on it's own pre-rice addition too!)
For the sauce
2 tablespoons soy sauce (if you don’t have soy sauce, you can use regular salt, but add some water to thin when combining
Juice from 1/2 your lime
1-2 tablespoons Sriracha (if you like it hot)
Optional but recommended additions:
1 tablespoon rice wine vinegar
1 tablespoon of fish sauce - for a more authentic thai flavor if you have it.
1 teaspoon cornstarch (for thickening), not needed if you don’t mind the sauce a little runnier
This dish is prepared classic wok style. Which means, chop and measure out all the ingredients before you start to cook because you will add them quickly once your wok is hot. If you don’t have a wok, a large sauté pan will do just fine. A hot pan gets a nice char on you veggies, which add flavor.
Note: If though this is recommended as a fried rice dish, you can omit the rice completely or leave on the side if you are avoiding carbs. If you are making this dish with rice, get that cooking now as is needs to be done before moving on to the stir-fry steps. Start to finish, your stir-fry will take 15-30 minutes (depending on how fast you chop). Plan accordingly with rice/noodle cooking times.
Cook your rice and scoop your pineapple. Cook your rice to the package instructions.
Prep your pineapple. With a spoon scoop out on half of your pineapple to make a bowl shape. This will be used for serving your rice.
Now start prepping the stir-fry
Step 1. Make your rice and chop
Cook rice according to package.
Chop and measure out all ingredients and set aside in portions, ready to be sautéed.
Step 2. Make the sauce
Place soy sauce in a bowl. If using the optional Sriracha, fish sauce, teriyaki, hoisin, and/or vinegar, whisk them into the mixture. If adding cornstarch, whisk it in until mixed well. Set sauce aside.
Step 3. Wok it!
Reminder it’s important that you already prepped everything. Chopping ingredients while others are cooking is what turns a stir fry into a bland, overcooked bowl of blah. AND make sure to add the items in the order listed below, as some items cook slower or faster than others.
1. Heat oil in wok/pan on high heat.
2. Add ginger and white portion of scallions. Sauté for 30 seconds.
3. Add turkey, steak or chicken; sauté 1 minute, tossing/stirring frequently.
4. Add garlic and pepper.
5. Add pineapple and veggies; sauté 2-4 minutes, depending on how hot your pan is. The hotter the better. Ideally, the pineapple caramelized a bit and the veggies will brown a bit on the edges and stay tender in the middle. Stir constantly.
6. Pour in sauce and stir to coat all ingredients. Cook an additional minute, stirring constantly. As mentioned before, if you are missing these asian pantry ingredients, salt and pepper still makes a tasty stir-fry.
7. Add your rice and mix until coated with all other ingredients. This step can be skipped if you want rice on the side or no rice at all.
8. Optional: Move your rice and make space in the pan. Crack 2 eggs into that space. Scramble them until cooked then stir into the rest of the rice and veggies.
9. Turn off heat add chopped cilantro and green portion of scallions (reserve a small amount to garnish serving bowls if you would like).
10. If you want to be fancy, scoop into your hollow pineapple for presentation, or just serve on plates like a normal human.
Serve and enjoy!
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