This is so good I couldn’t stop eating the carrots soaked in all that juice. I use all organic produce and other ingredients unless they are not available.

Szechwan Stir fry

1/4 cup sunflower or peanut oil
1-2  Heads broccoli (cut off all of the flower heads and save the stalk for soup stock)
2     Red bell peppers (seeded and chopped)
2 med. or 1 really large onion (cut into big cubes)
2-3 carrots (sliced into med thin slices)
1 lb fresh green beans (trimmed)                                                                                    1/4 of a purple cabbage cut into thin strips
1 cup tamari
1/4 cup fresh ginger (sliced or shredded)
1/2 cup fresh garlic (crushed) 
1cup pineapple juice
1/4 cup toasted sesame oil
1/2 TB chili flakes
3/4 cup coconut or brown sugar
1/4 – 1/2 cup white wine vinegar

Method

Prepare all of the vegetables. Heat your wok or pan add the sunflower or peanut oil. Toss in the veggies except for the green beans and purple cabbage and stir fry until onions are soft. Add all of the rest of the sauce ingredients and cover. Let simmer until vegetables are barely tender then add beans. Continue to simmer until vegetables are tender but not over cooked. This whole process takes only about 10 minutes so its a great quick dinner on a busy night. I like to keep bags of cut veggies in my fridge for quickies like this. You can cut the cabbage