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Recipes Around the World International Vegetarian Union
Vegan Chinese Recipes
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Sweet & Sour Vegetables
From: Ivy

This is a great vegetarian dish.

SERVES 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

In large skillet,bring 1/4 cup water to a boil on high heat.

Add the carrots, mushrooms, water chestnuts, onion, and bell pepper.

Cover and cook on high for 1 minute.

Remove the cover and cook vegetables until tender (about 8 minutes).

**If pot goes dry, you may add 1 Ttbs water in at a time.

Set aside and keep warm.

In small bowl, dissolve cornstarch in pineapple juice.

In small saucepan, over low heat, combine the garlic and water; bring to boil.

Stir in the ketchup, pineapple juice, soy sauce and vinegar; return to a boil.

Add cornstarch mixture and stir until thickened and bubbly, approx 1 minute.

Pour the sauce over the vegetables and toss to coat.