Sweet & Sour Vegetables

This is a great vegetarian dish. I have the Vegetarian Hawaiian Fried Rice With " Ham" and Hawaiian Japanese Teriyaki Vegetables posted as well. I was so pleased when I found these recipes--they are truly the best of the best! 8)

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄4 cup water
• 2  medium  sliced peeled carrots
• 2  cups  sliced mushrooms
• 1  large onion, cut in 1 inch chunks
• 1 (8 ounce) can water chestnuts, drained
• 1  large green bell pepper, cut in 1 inch chunks
• 1  tablespoon cornstarch
• 1⁄3 cup  unsweetened pineapple juice
• 1  minced garlic clove
• 1  tablespoon water
• 1⁄3 cup ketchup
• 2  tablespoons low sodium soy sauce
• 3⁄4 cup unsweetened pineapple chunks
• 1  tablespoon vinegar

Directions

1. In large skillet,bring 1/4 cup water to a boil on high heat.
2. Add the carrots, mushrooms, water chestnuts, onion, and bell pepper.
3. Cover and cook on high for 1 minute.
4. Remove the cover and cook vegetables until tender (about 8 minutes).
5. **If pot goes dry, you may add 1 Ttbs water in at a time.
6. Set aside and keep warm.
7. In small bowl, dissolve cornstarch in pineapple juice.
8. In small saucepan, over low heat, combine the garlic and water; bring to boil.
9. Stir in the ketchup, pineapple juice, soy sauce and vinegar; return to a boil.
10. Add cornstarch mixture and stir until thickened and bubbly, approx 1 minute.
11. Pour the sauce over the vegetables and toss to coat.