Sweet & Sour Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup water
• 2 medium sliced peeled carrots
• 2 cups sliced mushrooms
• 1 large onion, cut in 1 inch chunks
• 1 (8 ounce) can water chestnuts, drained
• 1 large green bell pepper, cut in 1 inch chunks
• 1 tablespoon cornstarch
• 1/3 cup unsweetened pineapple juice
• 1 minced garlic clove
• 1 tablespoon water
• 1/3 cup ketchup
• 2 tablespoons low sodium soy sauce
• 3/4 cup unsweetened pineapple chunks
• 1 tablespoon vinegar

Recipe

• 1 in large skillet,bring 1/4 cup water to a boil on high heat.
• 2 add the carrots, mushrooms, water chestnuts, onion, and bell pepper.
• 3 cover and cook on high for 1 minute.
• 4 remove the cover and cook vegetables until tender (about 8 minutes).
• 5 **if pot goes dry, you may add 1 ttbs water in at a time.
• 6 set aside and keep warm.
• 7 in small bowl, dissolve cornstarch in pineapple juice.
• 8 in small saucepan, over low heat, combine the garlic and water; bring to boil.
• 9 stir in the ketchup, pineapple juice, soy sauce and vinegar; return to a boil.
• 10 add cornstarch mixture and stir until thickened and bubbly, approx 1 minute.
• 11 pour the sauce over the vegetables and toss to coat.