b'MAKES4 servings SPECIAL EQUIPMENTwok or large saute pan, zester/graterS T I R F R YReturn the pan with the remaining sauce residue to the stove and increase the heatI N G R E D I E N T S to medium. Place the diced pineapple into the pan and stir. The pineapple will start2 c fresh pineapple, diced to produce juice which will deglaze the sauce from the pan. Stir the pineappleTbsp coconut oil constantly, allowing it to cook. When the pineapple releases more liquid, increasethe heat to medium high and cook, stirring, until most of the liquid has evaporated. tsp garlic, fresh minced Reduce the heat to medium and cook until the pineapple is soft, reduced in size tsp ginger, fresh minced and browning on the edges, about 10 minutes. Its important to control the heat and1 red onion, mediumnot let the pan or pineapple burn while it is browning. Remove the pan from the1 red bell pepper, medium heat and place the pineapple into a bowl.1 carrot, medium Put the coconut oil into the pan and return to high heat. You will have to move fast 3 celery stalks for the next steps to prevent burning, but you will want high heat. Add the garlic and 1 head broccoli ginger and quickly stir, 30 seconds. Add the onions and peppers, stirring quickly,2 Tbsp sesame seeds 1-2 minutes. Add the carrots and celery, stirring quickly, 1-2 minutes. As the vegetable mix starts to cook, make sure the heat is high enough to prevent the liquid from pooling so that the pan and vegetables are sizzling, but not burning.Add the broccoli and sesame seeds and stir them into the mix. Cook for a fewminutesthe vegetables should only be lightly cooked and firm. Reduce the heatand add the cooked pineapple into the mix. Stir. Fold the sauce into the mix andbring the sauce to a quick boil. Remove from heat and serve.N O T E You could easily add tofu or tempeh to this dish. Just dice or slice it and add right after the garlic and ginger, sauting for a few minutes until slightly browned.spring 37'