1 x Sweet-sour sauce (see below)
2 T Salad oil
1 ea Large onion cut 1″ squares
2 ea Large carrots cut 1/4″ slice
1 ea Clove garlic, minced/pressed
1 ea Green pepper *
3/4 c Fresh pineapple chuncks **
2 ea Tomatoes, cut in wedges
2 1/2 c Cooked soybeans ***
* Seeded and cut into 1″ squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.
Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories