Hawaiian stir-fry with broccoli and pineapple over steamed rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hawaiian stir-fry with broccoli and pineapple over steamed rice

Gluten-Free Friendly, Dairy-Free, Family-Friendly, Protein Plus

2 Servings, 650 Calories/Serving

25–40 Minutes

What gives this stir-fry its luster and shine? Our teriyaki sauce, that’s what. Made from date syrup, tamari, rice vinegar, and sesame oil, it adds sweet-sticky deliciousness in every bite.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup jasmine rice
¼ pound organic broccoli
1 organic red or other bell pepper
1 or 2 cloves organic peeled fresh garlic
Your choice of protein
2 ounces pineapple tidbits
3 organic scallions
Sunbasket teriyaki sauce base (date syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
1 tablespoon toasted sesame seeds

Nutrition per serving

Calories 650, Total Fat 20g (26% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 420mg (18% DV), Total Carb. 76g (28% DV), Fiber 6g (21% DV), Total Sugars 18g (Incl. 10g Added Sugars, 20% DV), Protein 41g
Contains: Soybeans, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a medium sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

Prep the broccoli, bell pepper, and garlic

Cut the broccoli into 1-inch florets; trim any coarse stems.
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].

Prep and start cooking your protein

Steaks and pork chops: Pat dry with a paper towel. Cut against the grain into ½-inch-thick strips; season with salt and pepper.
Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 2 minutes for shrimp; 2 to 4 minutes for steak, pork, or tofu; and 3 to 5 minutes for chicken. Transfer to a plate. Do not clean the pan.

Prep the remaining ingredients

Transfer the pineapple to a paper-towel-lined plate and pat dry.
Trim the root ends from the scallions; thinly slice the scallions.

Finish the stir-fry

In the same pan used for your protein, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the broccoli and cook, stirring occasionally, until lightly browned, 2 to 3 minutes.

Add the bell pepper, garlic, pineapple, teriyaki sauce base, and your protein and any accumulated juices. Cook, stirring occasionally, until the vegetables are crisp-tender and the protein is cooked through, 1 to 3 minutes. Remove from the heat and stir in the scallions and sesame seeds. Season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the stir-fry, and serve.

Kids Can!

Rinse the rice.
Measure the water for the rice.
Press the garlic (if you have a press); measure the garlic.
Pat the pineapple dry.
Time the cooking.

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