Ingredients:
1 1/2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry sherry
1/2 cup brown sugar
1/2 cup wine vinegar
1/3 cup vegetable stock
2 tablespoons salad oil
1 1/2 cups chopped onions ( 1 large onion)
2 large sliced carrots, cut 1/4″ slice
2 cloves garlic, minced
1 red or green peppers, seeded and cut into 1″ squares ( bell pepper – can also use yellow or orange)
3/4 cup pineapple chunks ( canned are fine)
2 fresh tomatoes, chopped
2 1/2 cups shelled edamame soybeans ( frozen are fine)
Directions:
Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock.
In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender.
Add green (or red or yellow or orange bell) pepper and tomatoes and cook for 3 minutes.
Add pineapple and edamame and cook for 2 minutes or until hot.
Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.
Serve and enjoy!
(An adopted recipe.)
Servings: 6
Time preparation: 0 min.
Time total: 0 min.