Recipe by Alison Vipond, presented at the Club on 3 June 1998. Alison developed this recipe as a response to a comment at the May 1998 meeting - we eat soybeans in all kinds of guises as tofu, soya milk and so on, so why not just eat them as they come?
In a large saucepan, heat the oil and sauté the onion, garlic, ginger, pepper and carrot. Stir-fry for one minute. The vegetables should still be crisp. Add the pineapple and soy beans, and cook until warmed through, stirring often. Season with salt and pepper. Remove from heat and keep warm.
In a small saucepan, combine the cornflour, sugar, water, soy sauce, sherry and vinegar and bring the mixture slowly to the boil over a low heat, stirring continuously. Cook until the sauce thickens. Do not overcook.
Pour the sauce over the warm soybean mixture. Serve over couscous, millet or brown rice.