1 From Canola Information Svce - x-p SuzyQ, Mc-Recipe

[Guest guest]

I x-posted this (with another recipe, non-veg) to SuzyQ and mc-recipe.

If you're on those lists, sorry about the duplicate. If you aren't on

those lists, then this is the first time for you.

 

I got a great little pamphlet in the mail from the Canola Information

Service. All about stir-frying. Here is one of the recipes (only one

other is vegetarian):

 

* Exported from MasterCook *

 

Sweet Pepper Stir-Fry

 

Recipe By : Canola! Information Service pamphlet

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

6 cups cooked rice noodles

2 tbsp canola oil

2 cloves garlic -- crushed

2 tsp fresh ginger -- grated

1/2 yellow pepper -- sliced

1/2 red pepper -- sliced

1/2 orange pepper -- sliced

1/2 cup snow peas -- wash & remove grit

1 14 oz can baby corn

1 10 oz can water chestnuts

1 apple (drizzle with lemon juice) -- diced

1 14 oz can pineapple chunks in juice -- drained,reserve

juic

1/2 cup dried cranberries -- rinsed

1/2 head chinese celery cabbage -- chopped

SAUCE:

2 tsp honey

3 tbsp soy sauce

1/3 cup packed brown sugar

3 tbsp white vinegar

pineapple juice -- saved from can

1/4 cup water

3 tsp cornstarch

dash ground cloves

dash ground cinnamon

 

In a bowl, combine honey, soy sauce, sugar, vinegar, pineapple juice,

water, cornstarch, ground cloves and cinnamon. Set aside.

 

In a non-stick wok or skillet, heat canola oil. Add garlic and ginger.

Stir and heat for 30 seconds. Add peppers, snow peas, baby corn, water

chestnuts, apple, pineapple, and cranberries. Stir-fry until crisp but

heated thoroughly; about 3-4 minutes. Add sauce, heat until it thickens.

Turn heat down; add celery cabbage. Stir. Serve immediately on a bed of

noodles.

 

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RisaG