Asian style Braised Vegetables

Here is a little recipe that's very simple, super tasty and what's best is it can be adapted to what you have on hand. I love that.
First thing I did: I added more pineapple-y goodness.
Second thing I did: I removed most of the mushrooms asked for by the recipe, although I love mushrooms. My mom had found this recipe on the website of a Quebec cooking show and it asked for lots of different types of mushrooms that are impossible or really difficult to find in regular grocery stores, depending on where you live.

Be creative and add/substitute what you want while respecting the base for the sauce, pineapple and general guidelines and you should end up with something delicious :)

Bon appétit!

Asian style Braised Vegetables
The "What's in Brigit's Fridge This Week" version

- 1 tablespoon (15 ml) toasted sesame oil
- 1 clove of garlic, crushed
- 2 carrots, thickly julienned
- 1 to 2 cups snow peas, (to taste - or other green vegetable, like green beans)
- ½ cabbage, thinly sliced
- 1 to 2 cups white mushrooms, sliced
- other vegetables that are waiting in the fridge for your consideration, to taste
- 2 cups pineapple with juice, fresh or a 540ml can, cut into chunks
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce

Heat oil in a large heavy pot or wok and add garlic, carrots, peas and cabbage (and *other vegetables, if used) and cook for 5 minutes on high heat.

Add the mushrooms and pineapple chunks.
Stir well.

Add pineapple juice, soy sauce, hoisin sauce and simmer for 10 minutes stirring frequently or until vegetables are done to your taste.

Serve with a bowl of jasmine or brown rice.