Low Fat Vegetarian Recipes

Ingredients:

VEGETABLES

1 lecithin, unbleached, opt warning:
1 white wine, dry
2 large carrots, slice
1 large red bell pepper, 1 cubes
1 large onion, coarse chop
10 green onions, slice
4 garlic cloves, mince
1 tsp ginger, grate
2 cup cauliflower
2 cup broccoli, chop coarse
1/2 lb pea pods
10 oz tofu, firm, opt
1 can pineapple chunks, drain
1 can water chestnuts, slice
1 can bamboo shoots

SAUCE

1 cup pineapple juice, unsweetened
1/3 cup brown sugar, or honey
1/3 cup balsamic vinegar
3 tbsp soy sauce
1 tsp vegetable bouillon
2 tbsp arrowroot
1 tabasco

Instructions:

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

Servings: 6