In a small bowl, combine soy paste, soy sauce
, sesame oil, peanut butter, and garlic chili sauce
and set aside briefly.
For the rice, bring 2 1/2 cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and let simmer
20 minutes. Remove from heat and let stand covered for 5 minutes.
In a wok
heat 2 or 3 cups water to boiling and blanch
, and celery for 2 minutes. Drain
and set aside briefly, then rinse and dry wok.
In the same wok, heat grapeseed oil
over medium-high heat and saute onion
until translucent. Add blanched carrots, broccoli, and celery
, as well as snow peas
, bell pepper and diced pineapple (reserving the pineapple slices). Stir in mixture of soy/sesame/peanut butter
/chili sauce. Cook vegetables until tender stirring frequently.
Lay slices of pineapple
on serving plates. Top with rice and then top with stir-fried vegetables. Sprinkle with parsley leaves