1 T. olive oil
2 T. Tamari Soy Sauce
1 tsp. ground ginger
1/4 tsp garlic powder
1 T. pineapple juice
1 handful shredded carrot
1 16oz pkg frozen peppers and onions
1 8 ox can pineapple chunks w/ natural juice
2 T brown sugar
2 T. apple cider vinegar
1/8 tsp white pepper
1 T. white flour
1 T. water
4 c. hot cooked brown rice
Saute peppers and onions for 3 minutes in oil. To skillet, add pineapple chunks , pineapple juice plus water to equal 2/3 c. liquid, sugar, vinegar, ginger, soy sauce and pepper. Remove vegetables and pineapple leaving behind juices. Mix water and white flour together to create a paste, stir slowly into skillet continuing to stir until mixture thickens. Return veggies and fruit back to skillet and gently warm. Serve over hot rice.
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