| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Sami |
|
4 |
servings |
INGREDIENTS
| 2 |
c |
Bell pepper cut into 3/4" squares; (mix the colors) |
| 1 |
|
Carrot; thinly sliced |
| 3/4 |
c |
Scallions; cut on the diagonal into 3/4" long pieces, (about 1 bunch) |
| 1 |
|
Generous teaspoon fresh ginger root; finely minced or grated 3 teaspoons minced garlic |
| 1 |
cn |
(8 ounce) unsweetened pineapple chunks with juice |
| 1/2 |
c |
Apricot fruit spread; (use the fruit only, fruit sweetened kind) |
| 1 |
c |
Vegetable stock |
| 1 |
tb |
Tamari or soy sauce |
| 1/4 |
c |
Balsamic vinegar or dry sherry |
| 1/4 |
c |
Apple cider vinegar |
| 1 |
tb |
Cornstarch dissolved in 1/4 cup dry sherry or water |
| 1 |
lb |
Firm tofu cut into 1/2 inch cubes. |
INSTRUCTIONS
In a large nonstick skillet sauté the bell pepper in the balsamic vinegar
or dry sherry for about 5 minutes. Add ginger and garlic to skillet, stir
for about 2 minutes. Add pineapple chunks with their juice. Add soy sauce,
jam, cider vinegar, tofu adn scallions. Stir and simmer gently for 5 - 10
minutes. Remove from heat. Stir in the dissolved cornstarch to blend well,
return to heat and stir constantly until the sauce thickens. Serve with
steamed rice.
This is my original recipe, I hope you enjoy it,
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Sep 1, 1999,
converted by MM_Buster v2.0l.
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