Title: Sweet & sour soybeans
 Categories: Main dish, Vegetables
      Yield: 6 Servings
 
      1 x  Sweet-sour sauce (see below)
      2 tb Salad oil
      1 ea Large onion cut 1" squares
      2 ea Large carrots cut 1/4" slice
      1 ea Clove garlic, minced/pressed
      1 ea Green pepper *
    3/4 c  Fresh pineapple chuncks **
      2 ea Tomatoes, cut in wedges
  2 1/2 c  Cooked soybeans ***
 
  *    Seeded and cut into 1" squares ** or canned pineapple chuncks
  drained ***  3 to 3-1/2 hours cooking time after sooking Prepare
  sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each
  cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and
  wine vinegar; and 1/3 cup vegetable stock.
       Heat oil in a wide frying pan over high heat; add onion,
  carrots, and garlic and cook stirring for about 3 minutes or until
  vegetables are crisp-tender.  Add green pepper and cook for 1 minute.
  Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until
  hot. Stir sweet-sour sauce, pour into pan, and continue to cook,
  stirring, until sauce bubbles and thickens. Per serving: 10 grams
  protein, 72 grams carbohydrate, no cholesterol, 391 calories