Ingredients Jump to Instructions ↓

  1. 1 lb. green beans

  2. 3 lg. yellow squash

  3. 3 lg. cucumbers (do not peel)

  4. 3 lg. red peppers

  5. 3 lg. green peppers

  6. 1/4 c. peanut or vegetable oil

  7. 1 med. onion, chopped (1/2 c.)

  8. 1 clove garlic, minced

  9. 1 tbsp. curry powder (can use less)

  10. 1 can (16 oz.) pineapple chunks in natural liquid

  11. 1 tsp. salt

Instructions Jump to Ingredients ↑

  1. Trim green beans and cut into 2 inch pieces. Trim yellow squash and slice; trim cucumbers and slice. Halve, seed and cut red and green peppers into cubes. Pack vegetables in plastic bags and refrigerate until ready to stir fry.

  2. Heat oil in a large kettle or wok, stir fry each vegetable for 3 minutes. Remove with a slotted spoon. Saute onion and garlic in oil until soft; stir in curry powder and cook 2 minutes. Add pineapple chunks and liquid and salt and bring to boiling. Return vegetables to kettle and return to boiling. Lower temperature; cover pan. Cook 10 minutes, or until crispy tender.


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