Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: lightly saute onion in olive oil until starting to turn clear. place one tablespoon of reserved pineapple juice in small bowl. add cornstarch, pepper, jalapeno, onion, vinegar, sugar and soy sauce to bowl and mix well. place one teaspoon of crushed pineapple into each oyster shell. spoon even proportions of the mix over each oyster shell. cook over a bbq grill or something that only provides heat to the bottom of the shells. cook until the liquid has been simmering several minutes, around seven minutes total cooking time. let them rest on grill plate with heat off for a few minutes before serving.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables