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Sweet and Sour Stir-Fry - Vegan

Sweet and Sour Stir-Fry - Vegan is a volume 6-01 jan. 2003 recipe made with Pineapple Juice, White Vinegar, Low Sodium Soy Sauce, Granulated Sugar, and Cornstarch. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/4 cup
• 4 tbsp
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/2 lb
• 3 1/2 cup
• 1/2 lb
• 1
• 2 tsp
• 1 tbsp

Method (preview)

1. 1

   Heat oil in large wok over medium and, when hot, add cashews, and stir-fry for 1 minute.

2. 2

   Remove from heat and set aside.

3. 3

   Add tofu, pineapple cubes and snow peas, and stir-fry for 1 minute.

4. 4

   Add red bell pepper, garlic and ginger, and stir-fry for 1 minute.

5. 5

   Add sweet- and-sour sauce, stirring to mix well, and stir-fry for 2 minutes more.

6. 6

   Remove from heat, garnish with cashews, if using, and serve alone or over rice or noodles.

7. 7

   This dish combines the classic and much-loved sweet-sour flavors of China.

8. 8

   Delicious served on its own, this generously portioned stir-fry also works well as topping for Asian rice or egg noodles.

9. 9

   Contributed to the FareShare Gazette by Fatima; 30 January 2003. www.fareshare.net