Ingredients

• 2 Tbsp hoisin sauce*
• 2 Tbsp tahini*
• 1 Tbsp sriracha sauce
• 1 Tbsp soy sauce*
• 1 Tbsp rice vinegar*
• 1½ cup fresh pineapple cut into 1 inch cubes
• 1 medium carrot,* finely chopped (about ½ cup)
• 4 cups bok choy,* chopped (approximate ¾ lb)
• 1 to 2 Tbsp fresh garlic,* minced
• 1 to 2 Tbsp fresh ginger,* minced
• 3 to 4 oz (or 1 bunch) green onions, sliced (divided, lighter parts are added separately)
• 4 cups 'day old' cooked brown rice (refer to main recipe text for tips on how to select and prepare the rice)
• 1 cup shelled edamame*
• ¼ cup vegetable broth or water for oil-free sautéing (probably not necessary if using a non stick cooking vessel)
• ½ cup cashews,* toasted or roasted, whole or pieces (refer to main recipe text for tips on how to toast raw cashews)
• ⅓ cup Thai basil* leaves, chopped (for garnish)

Instructions

 Prepare Seasoning Mixture

1. Place hoisin sauce, tahini, sriracha sauce, soy sauce and rice vinegar in a small bowl. Stir together and set aside.

Oil-Free Sautéing

1. For a visual guide to this process you can refer to the step by step photos in the main recipe text.
2. Place wok or cooking pot over medium high heat and place ¼ cup of vegetable stock or water nearby in case it's needed to prevent sticking.
3. Add chopped carrots and pineapple to the wok or pot and sauté, stirring constantly for 5 to 7 minutes until carrots are tender. If the carrots or pineapple begin to stick to the cooking surface add tiny amounts of stock or water.
4. To the carrots and pineapple in the wok or pot add the chopped bok choy, garlic, ginger and light colored portions of the sliced green onions. Sauté for 4 to 6 minutes stirring constantly until the bok choy shrinks down and the lighter colored portions of the bok choy are tender. If your veggies are sticking you can always tiny bits of broth or water as you go along.
5. To the vegetables in the pot add the cooked rice, shelled edamame and the seasoning mixture. Stir for 2 to 3 minutes until the seasoning mixture coats all the ingredients and the rice is heated all the way through.
6. Turn off heat and mix in the remaining green portions of the sliced green onions.

Serve

1. Top each serving of pineapple rice with cashews and chopped Thai basil. Another way to do it would be to sprinkle the cashews and chopped basil over the entire batch and then serve.

Notes

*For ideas on how to substitute this ingredient refer to the SUBSTITUTIONS section in the main recipe text, link in comments