---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SWEET & SOUR VEGETABLES FF (RBFV65A)
  Categories: Vegetarian, Main dish, Low-fat
       Yield: 6 servings
  
 ------------------------VEGETABLES------------------------
            -Jim Kessler
            Lecithin; unbleached, opt
            -WARNING: lecithin is an oil
            White wine; dry
       2 lg Carrots; slice
       1 lg Red bell pepper; 1 cubes
       1 lg Onion; coarse chop
      10    Green onions; slice
       4    Garlic cloves; mince
       1 ts Ginger; grate
       2 c  Cauliflower
       2 c  Broccoli; chop coarse
     1/2 lb Pea pods
      10 oz Tofu; firm, opt
       1 cn Pineapple chunks; drain
       1 cn Water chestnuts; slice
       1 cn Bamboo shoots
 
 ---------------------------SAUCE---------------------------
       1 c  Pineapple juice; unsweetened
     1/3 c  Brown sugar; or honey
     1/3 c  Balsamic vinegar
       3 tb Soy sauce
       1 ts Vegetable bouillon
       2 tb Arrowroot
            Tabasco
  
     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. 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 12-8-94.            Recipe collection
   of Sue Smith. 1.80á
  
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