Name: Chinese Vegetable Stir-Fry
Ingredients: ---Sweet N Sour sauce---; 3/4 c Pineapple juice; 1 tb Sugar; 1 tb Lemon juice; 1 1/2 ts Cornstarch; 1 ts Light soy sauce -Stir-Fry Vegetables---; 4 ts Vegetable oil; 1 c Broccoli florets; 1 c Sliced carrot; 1 c Cauliflower florets; 1 c Sliced celery; 1 c Chunked red bell pepper; 1 c Sugar peas;, stems removed

The biblical view of children is that they are a blessing and a gift from the Lord (Ps. 127:3–5). However, Western culture increasingly treats children as liabilities. We must learn to see all children as God does, and we must act toward them as He commands us to act. We must defend the cause of the weak and fatherless; maintain the rights of the poor and oppressed; rescue the weak and needy; and deliver them from the wicked (Ps. 82:3–4).

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Stirfry	1	Servings

INGREDIENTS

		—Sweet N Sour sauce—
3/4	c	Pineapple juice
1	tb	Sugar
1	tb	Lemon juice
1 1/2	ts	Cornstarch
1	ts	Light soy sauce -Stir-Fry Vegetables—
4	ts	Vegetable oil
1	c	Broccoli florets
1	c	Sliced carrot
1	c	Cauliflower florets
1	c	Sliced celery
1	c	Chunked red bell pepper
1	c	Sugar peas;, stems removed

INSTRUCTIONS

Combine the ingredients for the Sweet N' Sour sauce in a mixing bowl.Heat
oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower,
and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2
minutes. Add Sweet 'N' Sour sauce, bring to a boil and cook for 1 minute,
covered. Serve vegetables while hot.
Recipe by: Makes 4 to 6 servings
Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland
<[email protected]> on Feb 01, 1998

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