Veggie Stir Fry

I was seriously debating what to put into my stir fry. I've never made one without a recipe before, so it was definitely an experiment. I'm glad to say that it turned out really well! I made enough for me and my Mom, but it was so good that I really didn't want to share. She loved it too, which is saying something because she's kind of a picky eater.

Veggie Stir Fry

Yields 2 Servings

1/4 of a red pepper, chopped finely

1 Medium onion, chopped

1 Large Zucchini, chopped

1-2 Cups Pineapple, chopped

1 Cup Carrots, Chopped

3 TBSP Lite Soy Sauce

1 Can Swanson's Chicken Broth

1. Heat a large skillet to high heat. 
2. Put enough chicken broth in the skillet to coat the bottom. You are going to use this to saute the onions instead of oil.
3. Add in the onions and saute them until they turn clear...I think this is called sweating it.
4. Add in the carrots and a little more broth if needed. 
5. After a few minutes, add the zucchini, soy sauce, and red pepper. Saute until the broth evaporates. 
6. Add the pineapple and a little bit of water, cover the skillet, and saute until you think its done. 
7. Enjoy!