1 red or green bell pepper, sliced into strips or smaller pieces
¾ cup water
4 or 5 garlic cloves, minced or pressed
2 tablespoons thinly sliced fresh basil, or ½ teaspoon dried basil
2 cups sliced mushrooms
2 tablespoons sunflower seeds
Combine the pineapple and its juice, apple juice concentrate, tomatoes, soy sauce, cornstarch, and pepper in a small bowl. Mix well and set aside.
Heat the broth in a wok or large skillet. Add the onion and cook and stir over high heat for 2-3 minutes, until just soft.
Add the celery, carrot, bell pepper, water, garlic, and basil and cook and stir until the vegetables are tender-crisp, about 2-3 minutes. Add the mushrooms and continue to cook and stir for about 3 minutes longer, until mushrooms are tender.
Stir in the pineapple mixture and continue cooking for about 2 minutes, until the sauce thickens. Transfer to a serving dish and sprinkle with sunflower seeds.
Serve over brown or wild rich blend.
Stored in a covered container in the refrigerator, leftover Stir-Fry will keep for up to 3 days.
(Recipe adapted from The Cancer Survivor’s Guide, by Neal Barnard, MD and Jennifer Reilly, RD)