Try this out! You will be glad you did!
1 tablespoon vegetable oil
1 small red onion, thinly sliced
1 garlic clove, minced
2 teaspoons minced fresh ginger
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 cup cubed pineapple
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
¾ teaspoon sriracha (optional)
½ cup cooked rice
1 tablespoon mint leaves
1 tablespoon cilantro leaves
¼ Fresno chile, thinly sliced
2 scallions, thinly sliced
½ lime, cut into wedges
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute. Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.
2. Add the shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.
3. Stir in the soy sauce, rice vinegar and sriracha (if using) and simmer for 2 more minutes.
4. Put the rice on a plate, top it with the stir-fry and garnish with mint, cilantro, chile and scallions. Serve with lime wedges.
Perfect for the March!
Here is what you need:
Use BIG foliage!