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SWEET AND SOUR TOFU

Ingredients: 3 1/2 Cup(s) Hot cooked Brown Rice 1 Cup(s) Pineapple juice 1/3 Cup(s) Med carrots, sliced thin 2 Tablespoon(s) Cornstarch 1 Tablespoon(s) Minced Gingerroot 2 Tablespoon(s) Safflower oil 1 Med sweet red pepper, sliced 1 Med green bell pepper,sliced 1 Med Onion, sliced 1 Clove garlic, minced 3/4 Pound(s) Firm Tofu (cut in 1/2" cubes 1 Lg Tomato, cut in wedges 8 Ounce(s) Can Pineapple chunks,drained 2 Tablespoon(s) Toasted sesame seeds Directions: GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables ~ if time permits, slice tofu into strips 1x2x1/4". Before adding, saute until lightly browned and slightly crispy.
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Bring to a boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and most of the liquid Hunan hot and sour chicken 2 ts dry sherry 1/4 ts salt 1/4 ts pepper 1 lb Chicken breasts, skinned 3 1/2 tb Salad oil 1 tb Minced garlic 2 ts Minced fresh ginger 1 tb Fermented black beans 1 sm Green pepper, seeded 1 md carrot, thinly Hot and sour cabbage Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wo