| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| Sweet-sour sauce, see below | ||
| 2 | T | Salad oil |
| 1 | Large onion cut 1" squares | |
| 2 | Large carrots cut 1/4" slice | |
| 1 | Clove garlic, minced/pressed | |
| 1 | Green pepper * | |
| 3/4 | c | Fresh pineapple chuncks ** |
| 2 | Tomatoes, cut in wedges | |
| 2 1/2 | c | Cooked soybeans *** |
| 3 | calories |
INSTRUCTIONS
Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 195
Total Fat: 23g
Cholesterol: 0mg
Sodium: 226.5mg
Potassium: 1267.7mg
Carbohydrates: 30.1g
Fiber: 14.2g
Sugar: 6.3g
Protein: 26.3g