Moosewood: Sweet and Sour Peppers

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* Exported from MasterCook *

 

Sweet and Sour Peppers

 

Recipe By : Moosewood Restaurant Cooks at Home, page 239

Serving Size : 4 Preparation Time :0:35

Categories : Asian Moosewood

Side Dishes Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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SAUCE

1/4 cup catsup

1/4 cup soy sauce

1/3 cup cider vinegar

1/4 cup packed brown sugar

3/4 cup water

1 tablespoon cornstarch dissolved in 2 tablespoon water

PEPPERS

3 tablespoons vegetable oil

2 cloves garlic -- minced or pressed

2 cups onions -- very thinly sliced

2 large red bell peppers -- cut into thin strips

2 large green bell peppers -- cut into thin strips

15 ounces canned baby corn -- drained

1 1/2 cups raw or toasted cashews, whole or halves

 

Combine the sauce ingredients in a bowl. Have the remaining ingredients at hand

before beginning to stir-fry.

 

In a wok or large skillet, heat the oil. Add the garlic and onions, and stir-fry

for 3 or 4 minutes. Add the pepper strips and continue to stir-fry. Add a couple

of tablespoons of water if necessary to prevent scorching. When the peppers and

onions are beginning to soften, add the baby corn and cashews. Stir-fry for a

minute, then add the sauce mixture and simmer for another minute. Remove from

the heat and serve immediately.

 

Serve on rice or noodles.

 

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