Sweet & sour soybeans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 *** |
Directions
* 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