Chinese Sweet and Sour Vegetables

We had this tonight and it was just wonderful so I thought I would share. The sauce is just thick enough to stick to the vegetable perfectly.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  cups broccoli florets
• 2  medium carrots, diagonally sliced
• 1  large red bell pepper, cut into short, thin strips
• 1⁄2 cup water
• 1⁄4 cup water
• 2  teaspoons cornstarch
• 1  teaspoon sugar
• 1⁄3 cup  unsweetened pineapple juice
• 1  tablespoon soy sauce
• 1  tablespoon rice vinegar
• 1⁄2 teaspoon  dark sesame oil
• 1⁄4 cup  diagonally sliced green onion

Directions

1. Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
2. Add carrots, cover and steam for 4 minutes.
3. Remove lid and add an additional 1/4 cup water and bring to a boil.
4. Add broccoli and red peppers.
5. Reduce heat to medium.
6. Cover and steam another 4 minutes or until vegetables are crisp-tender.
7. Meanwhile, combine cornstarch and sugar in small bowl.
8. Blend in pineapple juice, soy sauce and vinegar until smooth.
9. Transfer vegetables to colander and drain.
10. Stir pineapple mixture and add to skillet.
11. Cook and stir 2 minutes or until sauce boils and thickens.
12. Stir in sesame oil.
13. Return vegetables to skillet along with the green onions and toss with sauce.