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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a great vegetarian dish. I was so pleased when I found these recipes-they are truly the best of the best. 8). Ingredients:
1/4 cup water |
2 medium sliced peeled carrots |
2 cups sliced mushrooms |
1 large onion, cut in 1 inch chunks |
1 (8 ounce) can water chestnuts, drained |
1 large green bell pepper, cut in 1 inch chunks |
1 tablespoon cornstarch |
1/3 cup unsweetened pineapple juice |
1 minced garlic clove |
1 tablespoon water |
1/3 cup ketchup |
2 tablespoons low sodium soy sauce |
3/4 cup unsweetened pineapple chunks |
1 tablespoon vinegar |
Directions:
1. In large skillet,bring 1/4 cup water to a boil on high heat.
2. Add the carrots, mushrooms, water chestnuts, onion, and bell pepper.
3. Cover and cook on high for 1 minute.
4. Remove the cover and cook vegetables until tender (about 8 minutes).
5. **If pot goes dry, you may add 1 Ttbs water in at a time.
6. Set aside and keep warm.
7. In small bowl, dissolve cornstarch in pineapple juice.
8. In small saucepan, over low heat, combine the garlic and water; bring to boil.
9. Stir in the ketchup, pineapple juice, soy sauce and vinegar; return to a boil.
10. Add cornstarch mixture and stir until thickened and bubbly, approx 1 minute.
11. Pour the sauce over the vegetables and toss to coat.
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