*  Exported from  MasterCook  *

                 SWEET AND SOUR VEGETABLES FF (RBFV65A)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Main dish
               Fat-free                         Prodigy
               Dec.

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----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       t            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       t            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. 1.80

                  - - - - - - - - - - - - - - - - - -