Ingredients Jump to Instructions ↓

  1. 8 ounces sliced mushrooms

  2. 8 ounces snap peas (stemmed)

  3. 8 ounces baby bell peppers, quartered (I used the combo pack of red, yellow and orange)

  4. 1 medium white onion, thinly sliced

  5. 4 cloves garlic, sliced

  6. 1 8 ounce can pineapple chunks, juice reserved

  7. 3/4 sweet chili sauce

  8. 1 teaspoon chili pepper sauce reserved pineapple juice salt and pepper as desired Vegetable or Olive Oil

Instructions Jump to Ingredients ↑

  1. In a wok or other large skillet, heat oil until almost smoking.

  2. Add in onion and garlic. Cook until translucent.

  3. Add in mushrooms and cook until they being to look soft.

  4. Add in peppers and peas. Cook until the begin to soften, tossing frequently.

  5. Add chili sauce, pepper sauce, pineapple juice and pineapple.

  6. Cook until sauce begins to bubble. Coat vegetables in the sauce evenly. Taste and season accordingly.

  7. Serve over steamed brown or white rice.


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