Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 9 cups
Recipe Created By: Linda Marienhoff Coss
Ingredients
1 12 oz pkg Rotini pasta
1 Tbsp vegetable or canola oil
1/2 tsp minced ginger (bottled or fresh)
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
Directions
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.
Notes
Use frozen stir-fry vegetables including sugar snap peas, broccoli, green beans, carrots, celery, water chestnuts, onions, and red pepper.
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com
Substitutions
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.
2
Add to Favorites
