Sweet and Sour Vegetables (#2297)

Main Low Fat Vegetarian
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  • 1 Lecithin an oil, unbleached
  • 1 White Wine dry
  • 2 Carrots sliced
  • 1 Sweet Red Bell Peppers cut into one inch cubes
  • 1 Onions coarsely chopped
  • 10 Scallions, Spring Or Green Onions sliced
  • 4 cloves Garlic minced
  • 1 tsp Ginger grated
  • 2 cups Cauliflower Florets
  • 2 cups Broccoli Florets chop coarse
  • 1/2 pound Snow Pea Pods
  • 10 oz Tofu firm, optional
  • 1 can Pineapple Chunks drained
  • 1 can Water Chestnuts sliced
  • 1 can Bamboo Shoots


  • 1 cup Pineapple Juice unsweetened
  • 1/3 cup Brown Sugar or honey
  • 1/3 cup Balsamic Vinegar
  • 3 tablespoons Tamari Soy Sauce
  • 1 tsp Vegetable Stock Cubes
  • 2 tablespoons Arrowroot Flour
  • 1 Red Hot Pepper Sauce


  1. Drain water chestnuts and bamboo shoots, rinse well, add fresh water and allow to stand until ready for use.
  2. Have all ingredients prepared and ready to cook.
  3. Prepare sauce ahead of time.
  4. Pour about 1 oz of the wine into a deep cook pot - preferably lined.
  5. Turn heat to high.
  6. When wine gets hot, add lecithin - if you're using it - and stir vigorously.
  7. Sauté carrots for about five minutes before other vegetables, then drop in pepper, cauliflower, onions, green onions, garlic and ginger.
  8. Begin stirring immediately and vigorously. Add small amounts of wine as it evaporates but keep bottom of pot somewhat dry.
  9. When vegetables have softened, add small amount of wine, broccoli and pea pods with vigorous stirring.
  10. Sauté for a few minutes and cover. If too dry add a small amount of wine.
  11. 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.
  12. Have all ingredients for sauce in a measuring cup, stir well and pour over vegetables and stir.
  13. Turn heat to medium, stir constantly until sauce just barely bubbles and thickens.
  14. Serve with basmati rice or quinoa - or whatever.
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