| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Low-fat, Tvp, Vegetarian, Oriental, Low-cal |
4 |
servings |
INGREDIENTS
| 1 |
c |
TVP chunks |
| 1 |
tb |
Catsup |
| 1 1/4 |
c |
Hot water |
| 1 |
c |
Carrots; (1 large carrot) sliced |
| 1 |
|
Green pepper; cut in 1 inch square |
| 1 |
c |
Water |
| 20 |
oz |
Pineapple chunks;canned in juice |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Tamari |
INSTRUCTIONS
Combine first three. Cover tightly and microwave on medium high power for
10 minutes or add 1/2 cup water and simmer in a covered pan until tender,
but not mushy. (20-30 min.)
Bring 1 cup water to a boil and add carrots and green pepper.
Cover, return to boil and cook for 2 min. to crisp-tender. Remove from
heat, drain, reserving liquid. Return liquid to pan and add juice from
pineapple. Bring the liquid to a boil, adding sugar and vinegar.
In a small bowl, combine rest.
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 & green
peppers & pineapple to the sauce. Serve on rice or crisp chow mein noodles.
This can be made ahead and reheated later and then served on rice or
noodles.
Per Serving: 234 calories. 6 grm. protein. 56 grams carbohydrates. 0 grm.
fat
Recipe by: Net
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)
Posted to JEWISH-FOOD digest by Annice Grinberg
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