Pineapple Stir Fry

I’ve been meaning to post this recipe for a couple of weeks now, ever since my friend Becky asked for it. It’s my go-to stir fry: easy, flexible, and (I think) delish. The critical elements are the pineapple, soy sauce, and cornstarch; everything else can be adjusted to suit your family’s taste.

Ingredients:

• 1 pepper
• 1 onion
• 1 box mushrooms
• 2 carrots
• 2 20 oz. cans pineapple chunks
• 2-4 3.5 oz. packages of crab (depends on taste)
• 1 heaping spoonful constarch
• soy sauce to taste (I use a lot)
• family size pack saffron rice

Directions:

1. Make rice and set aside.
2. Chop vegetables into large chunks, season liberally with soy sauce, and saute. You want to start with the harder veggies, like carrots, and give them a bit of a head start. Cook until the onions are translucent.
3. Drain pineapple and reserve juice.
4. Mix heaping spoonful of cornstarch into juice.
5. Add pineapple chunks and juice mixture. Season with more soy sauce. Cook until liquid reduces into a sauce.
6. Stir in crab and serve over saffron rice. Ta-da!

This recipe serves about 4-5 adults, and is ready in about 20 minutes.