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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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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.
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 |
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