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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can substitute a variety of beans—such as soybeans, pinto or navy beans—in this versatile dish, suggests Elizabeth Bowen of Harbor Beach, Michigan. It's a healthy and tasty alternative to sweet-and-sour pork or chicken, she adds. I like to serve it over brown rice. Ingredients:
1 can (8 ounces) unsweetened pineapple chunks |
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
1/4 teaspoon ground ginger |
1/4 cup white vinegar |
2 tablespoons reduced-sodium soy sauce |
1 medium onion, cut into wedges |
1 large green pepper, cut into 1-inch pieces |
1/2 medium sweet red pepper, cut into 1-inch pieces |
1/2 cup sliced carrot |
1 garlic clove, minced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 medium tomato, cut into 1-inch cubes |
hot cooked rice, optional |
Directions:
1. Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.
2. In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
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