Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
Sweet and Sour Sauce
  • 4large Medjool Dates, pitted and chopped
  • 8oz can Crushed Pineapples, in juice not syrup(do not drain)
  • 1/4cup Apple Cider Vinegar, Raw, Unfiltered
  • 1/3cup Coconut Aminos(or low sodium Tamari)
  • 2large Garlic Cloves
  • 1/4cup Pineapple Juice(from 20 oz can of Pineapples below)
  • 1 1/2tsp Ground Ginger
  • 2Tbsp Arrowroot Powder
Stir-Fry Ingredients
  • 1large Yellow Onion, Chopped
  • 1cup White Button Mushrooms, sliced
  • 20oz bag Frozen Sugar Snap Pea Stir-Fry
  • 1lb Eggplant, chopped
  • 4large Garlic Cloves, finely chopped(about 1 Tbsp)
  • 1/4tsp Chipotle Pepper
  • 20oz can Pineapple Chunks, in juice not syrup(drained and reserve juice; set aside 1/4 cup to be used in sauce above; use remaining to stir-fry the veggies)
  • to taste Red Pepper Flakes(optional)
  • 4 tsp Cashews, unsalted(optional)
Sweet and Sour Sauce
  1. Remove the pits from the Medjool dates. Add to a high-speed blender with all remaining sauce ingredients. Blend until completely smooth. Set aside. NOTE: Be sure to add the juice from the crushed pineapples and 1/4 cup pineapple juice from the 20oz can of pineapple chunks.
  1. Chop the onions and mince the garlic cloves. Drain the pineapple chunks and reserve the juice.
  2. Add all of the chopped and frozen veggies to a large non-stick pan. Add the chipotle pepper. Add 1/4 cup of the reserved pineapple juice to the pan. Sautee the veggies on medium-high heat until tender. Cook covered stirring frequently until veggies are tender and the liquid is evaporated (about 12 minutes).
  3. Add in the drained pineapple chunks to the stir-fry. Give a quick stir thru. Add the prepared sweet and sour sauce. Give a good stir thru. Continue to cook for another 3 minutes until sauce thickens. Remove from heat.
  4. Serve over preferred brown rice. Garnish with red pepper flakes and cashews. Enjoy!
Recipe Notes

NOTE:  Prepare brown rice of choice per package instructions.  Preparing rice in an instant pot expedites time. 

INSTANT POT instructions for brown rice:  1 cup brown rice rinsed and drained and 1 cup of water.  Cook on “Manual” mode for 22 minutes with 10-minute natural release.  Remove lid, fluff rice with a fork and serve.  Leftover rice can be stored in a tightly sealed glass jar for up to a couple of weeks.

Recipy by Get2dRoot Health and Wellness