Sweet and Sour Stir Fry
Source of Recipe
Vegetarian Times
List of Ingredients
1 1/2 Tbs. vegetable oil
1 large onion, chopped
1 medium red bell pepper, cut into 1-inch squares
1 medium green bell pepper, cut into 1-inch squares
8 to 10 slender stalks asparagus, tough ends trimmed, cut into 2-inch pieces
14.5-oz. can diced tomatoes
16-oz. can unsweetened pineapple chunks, drained, juice reserved
8 oz. extra-firm tofu, well drained and finely diced
Recipe
MEAL PLAN: Prepare a 6-serving portion of quick-cooking brown rice to mop up the delicious sauce. A salad of sliced cucumber, watercress and yogurt would add a refreshing note to the meal.
Sauce
Reserved juice from canned pineapple (about 3/4 cup)
3 Tbs. rice vinegar or white wine vinegar
2 Tbs. cornstarch or arrowroot
2 Tbs. honey or brown rice syrup
2 Tbs. soy sauce
1. Make sauce: In small bowl, stir together all ingredients until cornstarch has dissolved. Set aside.
2. In wok or large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden, 8 minutes.
3. Add bell peppers and asparagus, increase heat to medium-high and stir-fry 5 minutes. Add tomatoes (with liquid) and pineapple chunks and stir-fry 5 minutes more.
4. Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, 2 to 3 minutes. Taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce. Serve hot.
PER serving: 158 CAL; 4 G PROT; 5 G TOTAL FAT (0 SAT. FAT); 27 G CARB.; 0 MG CHOL; 467 MG SOD.; 3 G FIBER
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