Sweet & sour vegetables ff (rbfv65a)
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Sweet & sour vegetables ff (rbfv65a)
  Sweet    Vegetables    Vegetarian  
Last updated 6/12/2012 1:25:46 AM. Recipe ID 59854. Report a problem with this recipe.
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      Title: Sweet & sour vegetables ff (rbfv65a)
 Categories: Vegetarian, Main dish, Fat-free, Prodigy, Dec.
      Yield: 6 Servings
 
MMMMM-------------------------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

MMMMM---------------------------SAUCE--------------------------------
      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
           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
 




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Recipe ID 59854 (Apr 03, 2005)

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