Sweet And Sour Vegetables Ff (rbfv65a) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
VEGETABLES
-Jim Kessler,
1 tsp: Ginger, grate
Lecithin, unbleached, opt
2 cup: Cauliflower,
-WARNING: lecithin is an oil,
2 cup: Broccoli, chop coarse
White wine, dry
1/2 lbs: Pea pods,
2 large: Carrots, slice
10 ounce: Tofu, firm, opt
1 large: Red bell pepper, 1" cubes
1 can: Pineapple chunks, drain
1 large: Onion, coarse chop
1 can: Water chestnuts, slice
10: Green onions, slice
1 can: Bamboo shoots,
4: Garlic cloves, mince
SAUCE
1 cup: Pineapple juice, unsweetened
1 tsp: Vegetable bouillon,
1/3 cup: Brown sugar, or honey
2 tbsp: Arrowroot,
1/3 cup: Balsamic vinegar,
Tabasco,
3 tbsp: Soy sauce,
Directions:
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
youre 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.
1.80
Source from luhu.jp
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
youre 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.
1.80
Source from luhu.jp