b'SW E E T & S O U R B RO C C O L I vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTwok or large saute pan, zester/graterS A U C EThe sauce for this stir fry gets the maximum flavor out of fresh pineapple, intensified by I N G R E D I E N T S coconut oil, tamari, and apple cider vinegar. Perfect for serving over steamed brown rice. 1 tsp coconut oil1 dried Hawaiian chili tsp ginger, minced D I R E C T I O N S The sauce cooks quickly, so having all the ingredients ready and measured 1 tsp garlic, minced will be important. Also, the stir-fry process starts as soon as the sauce is finished, so its 2 Tbsp red onion, small dice important to have all the stir fry ingredients prepped as well. c red bell pepper, small dice Dice the pineapple into small -inch cubes. Slice the carrot into thin -inch slices.1 tomato, medium Cut the celery at an angle into -inch slices. Cut the florets off the head of broccoli3 Tbsp hoisin sauce and into bite-sized pieces. Cut the broccoli stem into small -inch slices.3 oranges, medium3 Tbsp tamari Core the tomato and dice it into small pieces. Place the pieces into a bowl and mash with a spoon to make a rough puree or paste. Using the zester/grater, zest the oranges 2 Tbsp apple cider vinegar and place in a small bowl or plate. Peel, clean, and mince the garlic and ginger, then 2 Tbsp cornstarch split into portions for the sauce and stir-fry. Cut the red onion and red bell pepper cup water, for the into a small -inch dice for the sauce, and julienne strips for the stir fry. Slice thecorn starch slurry dried chili into 5-6 small pieces.In a wok or large skillet, add the coconut oil on medium heat. Place the dried chili pieces in the oil for 5 seconds to toast. Add the ginger and garlic and give them aquick stir, being sure not to let the garlic burn. When the garlic just starts to brownon the edges, add the onion and red pepper, and continue to saut. Add the tomatoand orange zest, then turn the heat up to high, stirring constantly.Add in the hoisin sauce and stir. The mix should be boiling quickly but not sticking. Add the tamari and vinegar and stir. Add the orange juice and stir. When the mix is boiling, turn the heat down to just maintain the boil.Mix the cornstarch and water in a cup to make a slurry and slowly add to the sauce. When the mixture starts to thicken, turn the heat down to a low simmer. Let the sauce simmer and thicken for 5-7 minutes, then pour into a small bowl or pitcher, leavingthe residual sauce in the pan without cleaning.36 spring'