INGREDIENTS

INSTRUCTIONS

COMBINE AND LET STAND
REST OF INGREDIENTS
Combine first three ingredients and let stand 5 minutes. Cover tightly and
microwave on medium high power for 10 minutes or add 1/2 c liquid and
simmer in a covered pan until tender but not mushy (20-30 minutes). Bring 1
cup water to a boil and add carrot and pepper. Cover, return to a boil and
cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving
liquid. Return liquid to pan and add juice from the pineapples. Bring the
liquid to a boil and add sugar and cider-vinegar. In a small bowl, combine
the cornstarch and tamari. Stir the cornstarch mixture into the hot liquid;
the sauce will thicken and come to a boil almost at once. Add the cooked
TVP, the carrots & pepper, and pineapple to the sauce. Serve over rice or
crisp chow mein noodles. This can be made ahead of time and reheated later.
PER SERVING: Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM
The TVP Cookbook, Dorothy Bates ISBN# 0-913990-79-5 Typed for Meal Master
by Susan Grabowski on 5/7/93 Prodigy: TRGS55A Internet:
susan.grabowski@bnb.com  FIDO: (1:107/928)

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