Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Low-Fat
Oriental Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces pineapple chunks in juice
1 cup carrots -- sliced
4 cups broccoli -- chopped
1 onion -- cut in wedges
1 cup water
1 bunch scallions -- cut into 1 inch piec
2 cloves garlic -- crushed
1 teaspoon fresh ginger -- grated
1 large green pepper -- cut into 1 inch piec
Sauce
1 cup pineapple juice
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch
Drain the pineapple, reserve the juice and set aside.
Place the vegetables, except the broccoli, in a large pot or wok with
1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add
Drain the pineapple, reserve the juice and set aside.
Place the vegetables, except the broccoli, in a large pot or wok with
1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add
the broccoli and the remaining 1/2 cup water. Stir, then cover and cook
over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl.
Stir in the pineapple chunks and the sauce mixture. Cook, stirring until
thickened.
