Pineapple-Melon Stir-Fry


Shredded ginger and teriyaki sauce—buy the already prepared kind—add flavor. For the starch complement, serve this stir-fry over your choice of quick-cook brown rice or fresh Chinese noodles. This dish calls for fruit for dessert, perhaps strawberries with yogurt. Makes 6 1-cup servings.

  • SERVINGServings


  • 2 Tbs. vegetable oil
  • 8 oz. tempeh, diced
  • 3 Tbs. teriyaki sauce
  • 3 oz. snow peas, trimmed
  • 1/4 fresh pineapple (7 oz.), cubed
  • 10 oz. melon cubes
  • 8 oz. sliced mushrooms
  • 1 Tbs. cornstarch
  • 1 cup low-sodium vegetable stock
  • 2 Tbs. grated fresh ginger, or to taste


  1. Heat 1 tablespoon oil in a large skillet or wok over medium heat. When hot, stir in tempeh, and stir-fry for 2 minutes. Stir in teriyaki sauce and remaining 1 tablespoon oil, and stir-fry for 2 minutes more.
  2. Stir in snow peas, pineapple, melon and mushrooms. Dissolve cornstarch in 1/4 cup vegetable stock, and pour mixture into remaining stock. Stir slurry into stir-fry, and continue cooking for about 5 minutes more, or until sauce thickens. Sprinkle with ginger, stir again and remove from heat. Serve hot.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 180
  • Carbohydrate Content: 19 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Sodium Content: 470 mg
  • Sugar Content: 7 g