This recipe has a lot of ingredients and quite a few steps, but it's actually easy to make. Just follow the steps. Let the shrimp marinate and the rice cook while you cut the vegetables and get the remaining ingredients together. For variety, replace the shrimp with the boneless, skinless chicken breast pieces, scallops, tofu, tempeh or just other vegetables, such as broccoli, Chinese cabbage, celery or bok choy. You can also use any other type of rice or cooked whole grain. Remember to adjust the spiciness to your taste by adding or subtracting from the amount of chili puree with garlic. 

4 cups nonfat chicken broth or water

1 cups brown rice

1 pound medium shrimp, peeled and deveined

1 tablespoon reduced-sodium soy sauce

1 clove garlic, minced

1 teaspoon + 1 tablespoon roasted sesame oil

1 tablespoon arrowroot

1 tablespoon chili puree with garlic

teaspoon sugar

Salt (optional)

1 teaspoon rice vinegar

1 red onion, quartered and thickly sliced

1 green pepper, cut into " squares

2 carrots, sliced

1 tablespoon minced fresh cilantro

1 can (20 ounces) pineapple chunks (with juice)

4 scallions, sliced

4 tablespoons peanuts

  Bring 3 cups of the broth or water to a boil in a medium saucepan over high heat. Add the rice and reduce the heat to medium low. Cover and cook for 35 to 45 minutes, or until the water is absorbed. Remove from the heat and fluff gently with a fork. Cover and set aside. 

  Using a sharp knife, butterfly the shrimp by cutting halfway through down the entire length of the back. In a medium bowl, mix the soy sauce, wine, garlic and 1 teaspoon of the oil. Add the shrimp and marinate until ready to use. In a small bowl, combine the arrowroot, chili puree, sugar, salt (if using) to taste, vinegar and remaining cup broth or water. Mix well and set aside. 

  In a large no-stick frying pan or wok, cook the shrimp and marinade over medium heat for 1 to 2 minutes on each side, or until shrimp turn pink. Do not overcook. Remove from the pan set aside. In the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Add the onions, peppers and carrots. Cook for 5 to 10 minutes, stirring often. Pour the chili puree mixture over the vegetables. Reduce the heat to low and cook for several minutes more. 

  Add the shrimp, cilantro and pineapple (with juice). Reduce the heat to medium and stir-fry for several minutes, until the shrimp is cooked through. Taste and adjust seasoning. To serve, place the rice on individual plates and top with the stir-fry. Garnish with the scallions and peanuts.   Preparation and cooking time: 45 minutes. Editor's note: ingredients have been slightly modified.