| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Sweet-sour sauce (see below) |
| 2 |
tb |
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 *** |
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, 391
calories
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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