I have learned that in order for a stirfry to sell itself, it should have at least one ingredient that is preferred by each of the kids. If each knows that a favorite vegetable is in the stirfry, typically he or she will “suffer” through the other undesirable parts of it. Of course, it still requires some compromise, as not all suggested vegetables or fruits combine well.
I knew we had plenty of baby carrots, so that was our starting point. Our 11 year old daughter loves snow peas, so that was the next ingredient. Our 13 year old son thought the addition of pineapple would compliment both the coconut shrimp and the veggies, and I agreed. Red peppers were the final addition, as they are liked by all of us.
The funny thing about serving stirfry to kids is that if you told them they’d be eating 3 different vegetables for dinner, they probably would complain. However, combine them in a stirfry with a tasty sauce, and the dish disappears quite quickly.
- 1 cup baby carrots, sliced*
- 1 red pepper, seeds removed, cut into chunks*
- 1 cup snow peas*
- 1/3 fresh pineapple, cored, peeled, and cut into chunks*
- 1/3 cup orange juice
- 2 Tb. soy sauce
- 1 Tb. ground ginger
- 1/2 tsp. crushed red pepper
- Heat a large frying pan or wok over medium-high heat.
- Add carrots, and cook for 2 minutes.
- Add pepper and snow peas, and cook for another 2-3 minutes.
- While pepper and snow peas are cooking, combine orange juice and soy sauce.
- Add 1 tablespoon cornstarch, and whisk well.
- Stir in ginger and red pepper, and set aside.
- Add pineapple, and cook for 1 minute.
- Add sauce to veggies, and bring to boiling.
- Reduce heat, and allow to heat for 1-2 more minutes.
- *Veggies can be cut to a size that is pleasing to you, whether that be small dices or bigger bits. However, it is important that the vegetables be sized similarly to allow for even cooking.
