Sweet and Sour Oriental Vegetable

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* Exported from MasterCook *

 

Sweet and Sour Oriental Vegetable

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook by Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sesame or safflower oil

2 cup (2 medium) yellow onions -- cut in thin half circles

2 cups (3-4 lg stalks) thinly sliced celery -- cut diagonally

1 cup (1 large) green pepper -- chopped into 1/2 " squares

3/4 cup long-grain brown rice

6 cups water

2 cups pineapple juice (if using canned

pineapple,use that juice)

1 1/2 cups (2-3 medium) thinly sliced carrots -- cut diagonally

1 1/2 to 2 teaspoons ground ginger (or fesh ginger juice), to

taste

4 medium cloves garlic -- pressed

1 1/2 cups fresh pineapple chunks

OR

1 20-oz. can unsweetened pineapple chunks

1 28-oz. can whole tomatoes -- diced (include juice)

1 6-oz. can tomato paste

1/2 cup mild honey

2 to 4 tablespoons apple cider vinegar, to taste

1 cup slivered or sliced almonds

1 10-oz. package tofu -- drained, cut into 3/4 " cubes and baked

1 small can sliced water chestnuts

3 cups (1/3 lb) mung bean sprouts

1/4 cup tamari soy sauce, or to taste

 

In a heavy bottomed 5 or 6-quart pot, heat oil over medium heat. Add onions,

celery, green pepper, and rice, and saute until golden, stirring frequently.

Add water, pineapple juice and carrots. Bring to a boil; reduce heat and

simmer, covered, about 20 minutes, or until rice is a little tender.

Add ginger, garlic, pineapple, tomatoes, and tomato paste, and continue

simmering, covered, aboout 20-25 minutes, or until rice is quite tender. Stir

occasionally.

Turn burner to lowest heat. Add honey and apple cider vinegar, to taste. Add

almonds, tofu, water chestnuts, bean sprouts, and tamari. Adjust seasonings,

and serve.

GINGER JUICE - Finely grate a 1 " x 2 " piece of fresh ginger. Place grated

ginger in a garlic press, and squeeze the ginger juice into a container. Add to

soup to taste.

TO BAKE TOFU - Place cubes on a lightly oiled pan and bake in a preheated 400

degree oven for a few minutes. When edges start to brown, flip cubes over and

brown other sides until tofu is firm and slightly crisp. (Removing the moisture

from the tofu in this way keeps the cubes from breaking apart in the soup.)

An alternate method: Dry the cubes by patting gently between cloth or paper

towels. Heat a little butter or oil in a skillet; add tofu, and fry until

crisp, turning gently to brown all sides. Drain on paper towels to remove any

encess oil.

 

Description:

" This tasty soup was originally created from the leftovers of a sweet

and sour vegetable dinner. "

Yield:

" 4 1/2 quarts "

 

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Per serving: 1216 Calories (kcal); 19g Total Fat; (13% calories from fat); 53g

Protein; 230g Carbohydrate; 0mg Cholesterol; 1180mg Sodium

Food Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 16 1/2 Vegetable; 2 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0