• 2 tbsp cider vinegar
• 2 tbsp olive oil
• 1 tbsp fresh pineapple juice
• 2 tbsp soy sauce
• 2 tsp sugar
• 1 tbsp minced garlic
• 4 cherry bombs, halved and deseeded
• 1 small onion
• 1/2 cup green peppers
• 6 brussels sprouts
• 1/2 small yellow squash
• 1 small bunch of bok choy
• 4 oz diced pineapple

Heat vinegar, oil, juice, soy sauce and sugar in wok over medium high heat.  Add garlic, onion and cherry bombs; cook until fragrant. Add peppers and brussels sprouts; cook 5 minutes.  Add squash; cook several minutes until nearly tender.  Add bok choy and pineapple; cook until bok choy leaves wilt.  Serve over brown rice.

This recipe is much milder than the Spicy Stir Fry; if you are looking for more heat, add a few more cherry bombs or some red pepper flakes to the sauce.