Savory Stir-Fried Vegetables With Pineapple Recipe

About this recipe

A diabetic-friendly, flavorful stir-fry featuring tender vegetables, juicy pineapple, and a hint of soy sauce, perfect for a satisfying dinner.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 250 g Organically Grown Green Capsicum
• 200 g Orange Carrot (Gajar)
• 125 g Cremini Mushroom
• 250 g Zucchini Green
• 250 g Peach
• 500 G Kinwaaquinoa
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Bring a large pot of water to a rapid boil. Add the spaghetti squash and cook for 30 minutes until tender. Remove from water and let cool.
2. 2. Cut the cooled squash in half, remove the seeds, and scrape out the pulp using the edge of a spoon. Set the squash pulp aside.
3. 3. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the spaghetti squash pulp and sauté for 3 minutes, stirring to avoid browning. Remove from the skillet and set aside.
4. 4. Slice the green pepper into thin strips and julienne the carrots. In a separate bowl, toss the green pepper and carrots with 1 tablespoon of vegetable oil until lightly coated.
5. 5. Heat the same skillet over medium-high heat. Add the oiled green pepper and carrots, and stir-fry for 2-3 minutes until they are barely tender.
6. 6. Add 1 cup of sliced mushrooms and 1 cup of pineapple chunks to the skillet. Stir-fry for another 2 minutes, ensuring everything is well combined.
7. 7. Return the sautéed spaghetti squash to the skillet. Toss all the ingredients together until evenly mixed.
8. 8. Pour in 1/4 cup of soy sauce and stir constantly to coat the vegetables and pineapple evenly.
9. 9. Season with salt and pepper to taste. Heat the mixture just long enough to warm through.
10. 10. Serve immediately over hot rice. Enjoy your diabetic-friendly stir-fry!