Ingredients

1 large onion

3 garlic cloves, chopped

2 t. peeled, chopped fresh ginger

1 10 oz. box mushrooms, sliced

2 red bell peppers, seeded and cut in 1-inch chunks

2 zucchini, sliced

3-4 leaves bok choy

1 fresh pineapple, diced

1 jalapeno pepper, seeded and chopped

2 T. brown rice vinegar

pepper, to taste

Preparation

  1. In a non-stick saucepan, stir-fry onion, garlic, and ginger in pineapple juice, water, vinegar until onion begins to soften.
  2. Add mushrooms and cook a few minutes until the mushrooms begin to soften.
  3. Add red peppers, zucchini, and bok choy and cook until warmed through and beginning to soften.
  4. Mix pineapple, jalapeno, pepper, and vinegar in a small bowl and add to vegetables in saucepan. Cook until mixture is warmed through. Serve on top of brown rice or any favorite whole grain on a bed of greens. Almost any vegetable may be substituted. Use what you have!