Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sweet & Sour Vegetables

StarStarStarHalf starEmpty star

Your rating

Sweet and Sour Vegetables

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Vegetables
lecithin
an oil, unbleached
*
white wine
dry
* Camera
2 carrots
sliced
Camera
1 sweet red bell peppers
cut into one inch cubes
Camera
1 onions
coarsely chopped
Camera
10 scallions, spring or green onions
sliced
Camera
4 cloves garlic
minced
Camera
1 teaspoon ginger
grated
Camera
2 cups cauliflower florets
Camera
2 cups broccoli florets
chop coarse
Camera
½ pound snow pea pods
Camera
10 ounces tofu
firm, optional
Camera
1 can pineapple chunks
drained
* Camera
1 can water chestnuts
sliced
* Camera
1 can bamboo shoots
Camera
sauce
1 cup pineapple juice
unsweetened
Camera
cup brown sugar
or honey
* Camera
cup balsamic vinegar
Camera
3 tablespoons soy sauce, tamari
Camera
1 teaspoon vegetable stock cubes
Camera
2 tablespoons arrowroot flour
Camera
red hot pepper sauce
* Camera

Ingredients

Amount Measure Ingredient Features
Vegetables
1 x lecithin
an oil, unbleached
*
1 x white wine
dry
* Camera
2 each carrots
sliced
Camera
1 each sweet red bell peppers
cut into one inch cubes
Camera
1 each onions
coarsely chopped
Camera
1E+1 each scallions, spring or green onions
sliced
Camera
4 cloves garlic
minced
Camera
5 ml ginger
grated
Camera
473 ml cauliflower florets
Camera
473 ml broccoli florets
chop coarse
Camera
226.8 g snow pea pods
Camera
289 ml/g tofu
firm, optional
Camera
1 can pineapple chunks
drained
* Camera
1 can water chestnuts
sliced
* Camera
1 can bamboo shoots
Camera
sauce
237 ml pineapple juice
unsweetened
Camera
79 ml brown sugar
or honey
* Camera
79 ml balsamic vinegar
Camera
45 ml soy sauce, tamari
Camera
5 ml vegetable stock cubes
Camera
3E+1 ml arrowroot flour
Camera
1 x red hot pepper sauce
* Camera

Directions

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.

Sauté 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.

Sauté 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 17015% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 505mg 21%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 19g
Vitamin A 109% Vitamin C 192%
Calcium 26% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe