Sweet & Sour Vegetables Ff (rbfv65a)

---------- Recipe via Meal-Master (tm) v8.02

Title: SWEET & SOUR VEGETABLES FF (RBFV65A)
Categories: Vegetarian, Main dish, Low-fat
Yield: 6 servings

------------------------VEGETABLES------------------------
-Jim Kessler
Lecithin; unbleached, opt
-WARNING: lecithin is an oil
White wine; dry
2 lg Carrots; slice
1 lg Red bell pepper; 1" cubes
1 lg Onion; coarse chop
10 Green onions; slice
4 Garlic cloves; mince
1 ts Ginger; grate
2 c Cauliflower
2 c Broccoli; chop coarse
1/2 lb Pea pods
10 oz Tofu; firm, opt
1 cn Pineapple chunks; drain
1 cn Water chestnuts; slice
1 cn Bamboo shoots

---------------------------SAUCE---------------------------
1 c Pineapple juice; unsweetened
1/3 c Brown sugar; or honey
1/3 c Balsamic vinegar
3 tb Soy sauce
1 ts Vegetable bouillon
2 tb Arrowroot
Tabasco

Drain water chestnuts and bamboo shoots , rinse
well, add fresh water and allow to stand until ready
for use. Have all ingredients prepared and ready to
cook. Prepare sauce ahead of time. :
Pour about 1 oz of the wine into a deep cook pot -
preferably lined. Turn heat to high. When wine gets
hot, add lecithin - if you're using it - and stir
vigorously. Saute carrots for about five minutes
before other vegetables, then drop in pepper,
cauliflower, onions, green onions, garlic and ginger.
Begin stirring immediately and vigorously. Add small
amounts of wine as it evaporates but keep bottom of
pot somewhat dry. :
When vegetables have softened, add small amount of
wine, broccoli and pea pods with vigorous stirring.
Saute for a few minutes and cover. If too dry add a
small amount of wine. Cook for about three minutes.
Add tofu - if used - pineapple, water chestnuts and
bamboo shoots, stir thoroughly, cover and cook for an
additional two or three minutes. : Have all
ingredients for sauce in a measuring cup, stir well
and pour over vegetables and stir. Turn heat to
medium, stir constantly until sauce just barely
bubbles and thickens. Serve with basmati rice or
quinoa - or whatever. Think thin!

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

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