Yield: 6 Servings
|1 x||Sweet-sour sauce (see below)|
|2 tablespoons||Salad oil|
|1 each||Large onion cut 1" squares|
|2 eaches||Large carrots cut 1/4" slice|
|1 each||Clove garlic, minced/pressed|
|1 each||Green pepper *|
|¾ cup||Fresh pineapple chuncks **|
|2 eaches||Tomatoes, cut in wedges|
|2½ cup||Cooked soybeans ***|
* Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-½ hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-½ t. each cornstarch, soy sauce, and dry sherry; ½ cup each brown sugar and wine vinegar; and ⅓ 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