Sweet & sour tvp with pineapple
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | TVP chunks |
| 1 | tablespoon | Ketchup |
| 1¼ | cup | Hot water |
| 1 | cup | Sliced carrots |
| 1 | Green pepper cut in 1\"square | |
| 20 | ounces | Can unsweetened pineapple; chunks |
| ¼ | cup | Sugar |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Tamari |
Directions
COMBINE AND LET STAND
REST OF INGREDIENTS
Combine first three ingredients and let stand 5 minutes. Cover tightly and microwave on medium high power for 10 minutes or add ½ c liquid and simmer in a covered pan until tender but not mushy (20-30 minutes). Bring 1 cup water to a boil and add carrot and pepper. Cover, return to a boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from the pineapples. Bring the liquid to a boil and add sugar and cider-vinegar. In a small bowl, combine the cornstarch and tamari. Stir the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once. Add the cooked TVP, the carrots & pepper, and pineapple to the sauce.
Serve over rice or crisp chow mein noodles. This can be made ahead of time and reheated later. PER SERVING: Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates ISBN# 0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93 Prodigy: TRGS55A Internet: susan.grabowski@... FIDO: (1:107/928)