Sweet & Sour Vegetables

Name: Sweet and Sour Vegetables
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: lecithin; white wine; carrots; sweet red bell peppers; onions; scallions, spring or green onions; garlic; ginger; cauliflower florets; broccoli florets; snow pea pods; tofu; pineapple chunks; water chestnuts; bamboo shoots; pineapple juice; brown sugar; balsamic vinegar; soy sauce, tamari; vegetable stock cubes; arrowroot flour; red hot pepper sauce

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

Ingredients

Amount	Measure	Ingredient	Features
Vegetables
		lecithin an oil, unbleached	*
		white wine dry	*
2		carrots sliced
1		sweet red bell peppers cut into one inch cubes
1		onions coarsely chopped
10		scallions, spring or green onions sliced
4	cloves	garlic minced
1	teaspoon	ginger grated
2	cups	cauliflower florets
2	cups	broccoli florets chop coarse
½	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
⅓	cup	brown sugar or honey	*
⅓	cup	balsamic vinegar
3	tablespoons	soy sauce, tamari
1	teaspoon	vegetable stock cubes
2	tablespoons	arrowroot flour
		red hot pepper sauce	*

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

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.