Ingredients Jump to Instructions ↓


  2. -Jim Kessler Lecithin; unbleached, opt -WARNING: lecithin is an oil White wine; dry 2 lg Carrots; slice

  3. 1 lg Red bell pepper;

  4. 1" cubes

  5. 1 lg Onion; coarse chop

  6. 10 Green onions; slice

  7. 4 Garlic cloves; mince

  8. 1 ts Ginger; grate

  9. 2 c Cauliflower

  10. 2 c Broccoli; chop coarse

  11. 1/2 lb Pea pods

  12. 10 oz Tofu; firm, opt

  13. 1 cn Pineapple chunks; drain

  14. 1 cn Water chestnuts; slice

  15. 1 cn Bamboo shoots

  16. --SAUCE--

  17. 1 c Pineapple juice; unsweetened

  18. 1/3 c Brown sugar; or honey

  19. 1/3 c Balsamic vinegar

  20. 3 tb Soy sauce

  21. 1 ts Vegetable bouillon

  22. 2 tb Arrowroot

  23. 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. Think thin! D/L from Prodigy

  24. 12-8-94. Recipe collection of Sue Smith.

  25. 1.80ÃÆ'¡


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