Ingredients
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3 cups broccoli florets
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2 medium carrots, diagonally sliced
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1 large red bell pepper, cut into short, thin strips
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1/2 cup water
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1/4 cup water
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2 teaspoons cornstarch
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1 teaspoon sugar
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1/3 cup unsweetened pineapple juice
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1/2 teaspoon dark sesame oil
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1/4 cup diagonally sliced green onion
Instructions
- Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
- Add carrots, cover and steam for 4 minutes.
- Remove lid and add an additional 1/4 cup water and bring to a boil.
- Add broccoli and red peppers.
- Reduce heat to medium.
- Cover and steam another 4 minutes or until vegetables are crisp-tender.
- Meanwhile, combine cornstarch and sugar in small bowl.
- Blend in pineapple juice, soy sauce and vinegar until smooth.
- Transfer vegetables to colander and drain.
- Stir pineapple mixture and add to skillet.
- Cook and stir 2 minutes or until sauce boils and thickens.
- Stir in sesame oil.
- Return vegetables to skillet along with the green onions and toss with sauce.