Preparation:
Combine forst three ingredients and let stand 5 minutes. Cover tightly and microwave on medium high power for 10 minutes or add 1/2 c liquid and simmer in a covered pan until tender but not mushy (20-30 minutes). Bring 1 cup water to a boil and add carrot and pepper. Cover, return to a boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from the pineapples. Bring the liquid to a boil and add sugar and cider-vinegar. In a small bowl, combine the cornstarch and tamari. Stir the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once. Add the cooked TVP, the carrots and pepper, and pineapple to the sauce. Serve over rice or crisp chow mein noodles. This can be made ahead of time and reheated later. |
Nutritional Information:
Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates ISBN0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93 |
