• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sweet and Sour Vegetables Ff

  • Recipe Submitted by on

Category: Low Fat, Vegetarian, Main Dish

 Ingredients List

  • ---------------------------------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


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

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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