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