| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dish, Vegetables |
5 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Hot cooked Brown Rice |
| 1 |
c |
Pineapple juice |
| 1/3 |
c |
Rice vinegar |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Tomato Paste |
| 2 |
tb |
Honey |
| 1 |
tb |
Minced Gingerroot |
| 1 |
ds |
White Pepper |
| 2 |
tb |
Safflower oil |
| 2 |
x |
Med carrots, sliced thin |
|
|
Med sweet red pepper, sliced |
|
|
Med green bell pepper,sliced |
|
|
Med Onion, sliced |
|
|
Clove garlic, minced |
| 3/4 |
lb |
Firm Tofu (cut in 1/2" cubes |
|
|
Lg Tomato, cut in wedges |
| 8 |
oz |
Can Pineapple chunks,drained |
| 2 |
tb |
Toasted sesame seeds |
INSTRUCTIONS
SWEET & SOUR SAUCE (1 3/4 C
ND STEP
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 -
if time permits, slice tofu into strips 1x2x1/4". Before adding, saute
until lightly browned and slightly crispy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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