Edamame Stir-fry with Brown Rice

Recipe submitted by Julie Henricksen!
Serves 1

Flex Swap: Substitute 3 ounces of (cooked) lean steak strips for the edamame.

Ingredients:
1/2-inch chunk peeled fresh gingerroot, grated
1 clove garlic, minced
Pinch of crushed red pepper flakes
Dash of salt
1 red bell pepper, sliced
2 teaspoons sesame oil
3/4 cup shelled frozen edamame (fresh soy beans)
1/4 cup 100 percent pineapple juice
1 cup cooked brown rice, hot

Directions:
Saute the ginger, garlic, red pepper, salt and bell pepper in oil over medium heat for 3 minutes. Add edamame and pineapple juice and cook for 8 minutes more on high heat. Top brown rice with stir-fry and serve.