This colorful stir-fry is already built entirely on plants, so it's a natural fit for anyone eating vegetarian. Cold jasmine rice gets toasted in a hot wok until the grains turn light and separate, then tossed with caramelized pineapple, crisp red bell pepper, and sweet peas for a mix of textures in every bite. Garlic, ginger, and scallions build a fragrant base, while a savory-sweet sauce ties everything together with just the right balance of tang and umami. A handful of roasted cashews adds crunch, and fresh cilantro with a squeeze of lime brightens the whole dish right before serving. It's a quick, satisfying dinner that comes together in one pan and holds up beautifully as leftovers.
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In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, and white pepper until combined. Set aside.
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the pineapple chunks in a single layer and cook, undisturbed, for 2 minutes until lightly caramelized at the edges. Transfer to a plate and set aside.
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