Sweet & sour tvp with pineapple

6 Servings

Ingredients

Quantity Ingredient
1 cup TVP chunks
1 tablespoon Ketchup
1¼ cup Hot water
1 cup Sliced carrots
1 Green pepper cut in 1\"square
20 ounces Can unsweetened pineapple; chunks
¼ cup Sugar
¼ cup Cider vinegar
2 tablespoons Cornstarch
¼ cup Tamari

Directions

COMBINE AND LET STAND

REST OF INGREDIENTS

Combine first three ingredients and let stand 5 minutes. Cover tightly and microwave on medium high power for 10 minutes or add ½ 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 & pepper, and pineapple to the sauce.

Serve over rice or crisp chow mein noodles. This can be made ahead of time and reheated later. PER SERVING: Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates ISBN# 0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93 Prodigy: TRGS55A Internet: susan.grabowski@... FIDO: (1:107/928)

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