I think I lived off of stir fries the first year I was transitioning to a clean-eating lifestyle. They were easy (win). They were quick (win). They were primarily vegetables (always a win). There is no right or wrong way to make a stir fry, so no matter what I had on hand, I could make one (win). You get the point: I love stir fries.
This stir fry was born from one of those nights when I was digging in the (almost empty) fridge, trying to dream up something delicious for dinner. What I had was some broccoli that desperately needed to be used up and some frozen pineapples. Since I have never fancied broccoli in a smoothie (actually, I doubt anyone fancies that), I figured a stir fry was my dinner option. And what a dinner it was! Topped with my tried and true homemade Thai peanut sauce, the combination of flavors and textures left me licking my plate (don’t judge me). My husband still, years later, claims this to be one of his favorite dishes that I make. The best part is, it takes next to no time to make. Serve it over brown rice, jasmine rice, or cauliflower rice and you will be licking your plate too.
For stir fry:
3 cups fresh broccoli, chopped
1 cup pineapple, chunked (you could use fresh or frozen)
1-2 tablespoons coconut oil
1. Over medium heat, warm the sesame oil for a minute or two.
2. Once the oil is hot, saute the broccoli and pineapple for about 10 minutes. While stir fry is cooking, make the Thai Peanut Sauce
For Thai Peanut Sauce:
In a food processor or blender, combine the following ingredients:
1 clove garlic, minced
2 tablespoons toasted sesame oil
3 tablespoons smooth peanut butter
3 tablespoons fresh lime juice
2 tablespoons coconut amino
1 teaspoon maple syrup or honey
3 tablespoons water
1. Blend until well combined and smooth.
2. Drizzle over stir fry and enjoy immediately
hi! is it possible to sub coconut sugar for another sugar? like brown sugar? i have coconut oil…. i follow you on insta and this is my first time seeing your blog- looks great!!! 🙂
Hi Rachel! I’m so happy you like the blog and that you found me on Instagram. As for the sugar, brown sugar would likely work fine, however it is still a refined sugar. If you are trying to cut those out and don’t have any coconut sugar, perhaps try maple syrup or honey as a substitute.
I used coconut sugar and it worked perfectly. But using the quantities, my sauce was liquid not like shown in the image. Without the water it would have been like the image I believe… ?
Yummy! Looked in our almost empty fridge/freezer last night and found the perfect ingredients: broccoli, carrots, sweet potato, onion (last two already cut/prepped in freezer) and cilantro. I did not feel like measuring anything for sauce so estimated (nailed it 🙌). I replaced pb with tahini and added a little of the pineapple juice. Yes, it seems runny, but not when added to veggies. Served over basmati/quinoa. So easy! Thanks.