Photo by happyzhangbo

Sweet and Sour Vegetables

⁽²⁾

Excellent recipe, we will make it again, not only good for vegetarian, but aslo good for everyone.

60 minutes Prep: 30 minutes Cook: 30 minutes

164 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


Vegetables
1	x	lecithin	an oil, unbleached
1	x	white wine	dry
2	each	carrots	sliced
1	each	sweet red bell pepper	cut into one inch cubes
1	each	onion	coarsely chopped
10	each	scallions, spring or green onions	sliced
4	cloves	garlic	minced
1	teaspoon	ginger	grated
2	cups	cauliflower florets
2	cups	broccoli florets	chop coarse
1/2	pound	snow pea pods
10	ounces	tofu	firm, optional
1	can	pineapple chunks	drained
1	can	water chestnuts	sliced
1	can	bamboo shoots

sauce
1	cup	pineapple juice	unsweetened
1/3	cup	brown sugar	or honey
1/3	cup	balsamic vinegar
3	tablespoons	soy sauce
1	teaspoon	vegetable stock cubes
2	tablespoons	arrowroot flour
1	x	red hot pepper sauce (eg. Tabasco)

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.

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.

Reviews

Excellent recipe, we will make it again, not only good for vegetarian, but aslo good for everyone.
4 months ago by happyzhangbo

This turned out very well, an excellent stir-frt. We made a few changes to the recipe, used some sesame oil instead of lecithin and we didn't have any bamboo shoots. We also added some chopped fresh mushrooms before we added the cauliflower and used beer instead of wine. 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. Well worth all the effort to chop up all the veggies and make sure everything was prepped before starting the cooking process.
4 months ago by sean

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Nutrition Facts

Serving Size 296g

Amount per Serving

Calories 164 15% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 499mg	21%
Total Carbohydrate 29.0g	10%
Dietary Fiber 5.0g	21%
Sugars 13.0g
Protein 9.0g	18%

Vitamin A	95%		Vitamin C	155%
Calcium	25%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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