Chinese Vegetable Stir-Fry

plate of stir-fry

Makes 4 servings


  • 3/4 cup pineapple juice
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon light soy sauce
  • 1 head broccoli
  • 1 head cauliflower
  • 2 carrots
  • 2 stalks celery
  • 1 red bell pepper
  • 2 teaspoons vegetable oil


  1. Combine pineapple juice, sugar, lemon juice, cornstarch, and soy sauce in a small bowl. Set aside.
  2. Chop the broccoli into bite-size pieces of flowers and stalk, removing tough parts. Rinse well and set aside. Do the same with the cauliflower.
  3. Wash carrots and slice into thin slices.
  4. Wash celery stalks and cut off both ends. Cut into small slices.
  5. Wash the red pepper and slice in half. Remove the seeds and white membranes. Slice into thin strips.
  6. Heat oil in a skillet over medium-high heat. Add broccoli, carrots, cauliflower, and celery; cook for 2 minutes. Add bell pepper and cook for 2 more minutes.
  7. Stir sauce well and add sauce to skillet, bring to a boil, and cook for 1 minute. Stir to distribute sauce over vegetables. Serve over brown rice.

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