6 servings
MMMMM——————-COMBINE AND LET STAND————————
1 c TVP chunks
1 tb Ketchup
1 1/4 c Hot water
MMMMM——————–REST OF INGREDIENTS————————-
1 c Sliced carrots
1 Green pepper cut in 1″square
20 oz Can unsweetened pineapple;
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari
Combine forst three ingredients and let stand 5 minutes. Cover
tightly and microwave on medium high power for 10 minutes or add 1/2
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
ISBN0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93
