The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
1 16 oz bag frozen stir fry vegetables, not thawed
1 20 oz can pineapple chunks in juice, juice reserved
1/3 cup undiluted frozen orange juice concentrate, thawed
2 Tbsp soy sauce
Cook pasta following manufacturer’s instructions. Drain.
While pasta is cooking, heat oil in 12-inch skillet over medium high heat. Add ginger, frozen vegetables, and soy sauce to skillet. Sauté for approximately 6 minutes, stirring frequently, until vegetables are thawed and heated through.
Place drained pasta, cooked vegetable mixture, canned pineapples with juice, and orange juice concentrate in large serving bowl; mix well. Cover and refrigerate for at least 8 hours. Serve cold.
Use frozen stir-fry vegetables including sugar snap peas, broccoli, green beans, carrots, celery, water chestnuts, onions, and red pepper.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.