Jerk Stir Fry
This Jerk Stir Fry will take your tastebuds on a delightful journey! You’ll find those medium-hot notes of all spice, cayenne, and chilies. The sweetness of the pineapple bursts in your mouth to create a perfect blend of sweet and savory. This is a highly customizable dish that is perfect for a family that has a mixture of dietary restrictions. The base stir fry is made with gluten free pasta and vegan. However the addition of chicken or shrimp sauteed on the side satisfies the carnivores in your life.
INGREDIENTS
1/2 pkg (14oz)rice noodles or other gluten free pasta of choice
1 bell peppers
1 small onion
1 cup green beans or snap peas or veg of choosing. Any combination of veg including asparagus and spinach works well
1 can pineapple chunks
1-2 TBSP Jerk Seasoning
1 lb chicken (or shrimp or other protein of your choosing)
STEPS
Cook pasta according to package directions and set aside.
Heat wok over medium high heat. Add 1 tbsp of avocado oil and sauté onions and peppers. Cook for 3 minutes or until they begin to soften.
Add the rest of the vegetables and cook for another 1-2 minutes.
Add Pineapple with juice and 2 TBSP jerk seasoning and pasta and cook 3-4 minutes until sauce thickens.
A Word About Protein
If making jerk chicken - mix 1 tbsp olive oil and 1-2 tsp jerk seasoning to create a paste. Brush on the chicken and let sit 30 minutes to marinate. Saute in pan over medium high heat 5 minutes on each side or until cooked through.
If using Shrimp - add the shrimp in step 3 with your softer vegetables.
Vegan Options - This recipe works well with black beans or firm tofu. If using tofu, prepare it as you would chicken. If using beans, prepare as you would the shrimp.
I always prepare any meat protein on the side, keeping the main dish vegan and those in the family who eat meat can enjoy their side of jerk chicken.
NOTE:
If you are sensitive to spice - you may want to cut the jerk seasoning in half to 1 TBSP instead of 2 TBSP.
