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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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One of Libby's old newspaper clippings again. Looks good. can make in the wok Ingredients:
1 lb carrot |
1 green pepper |
8 ounces chunk pineapple (reserve juice) |
1/2 teaspoon salt |
2 tablespoons vinegar |
2 teaspoons soy sauce |
Directions:
1. Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots
2. Cook them until barely tender; add bell pepper that has been cut into 1 inch squares.
3. Cook 3 minutes; drain wok . Set carrots and peppers aside.
4. Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
5. Cook until bubbly; add carrots and bell peppers; serve hot.
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