William Chrisman High School Vegetable Stir-Fry recipe

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William Chrisman High School Vegetable Stir-Fry


  • 1 bunch Broccoli florets ( blanched in boiling water for 2 minutes and rinsed in ice water)
  • 1 medium sweet potatoes, peeled & julienned
  • 8 oz. Baby Bella Mushrooms, quartered
  • ¼ large red onion, thinly sliced
  • 1 large red pepper, julienned
  • 16 ounce can pineapple chunks, drained
  • 1 Tablespoon Canola oil
  • 1 Tablespoon minced Garlic


  1. Heat oil in large, deep skillet on high.
  2. Add garlic and saute till golden.
  3. Add blanched broccoli, sweet potato, red pepper & onion and stir-fry until vegetables begin to lightly brown and caramelize – approximately 6 minutes.
  4. Add pineapple and mushrooms, stir-fry until heated through and mushrooms begin to soften.
  5. Add enough sauce to coat vegetable, and serve with cooked brown rice.


Stir fry sauce


  • 1 ¾ cups pineapple juice
  • ¾ cup water
  • 1/3 cup low-sodium soy sauce
  • 1 ½ Tablespoons sriracha sauce
  • 1 Tablespoon brown sugar
  • 2 Tablespoons corn starch dissolved in 2 Tablespoons of water


Bring first five ingredients to boil and whisk in corn starch until thickened.

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