sweet and sour stir-fry

[Guest guest]

1/2 cup pineapple juice

1/4 cup white vinegar

4 Tbs. low-sodium soy sauce

3 Tbs. granulated sugar

2 Tbs. cornstarch

2 Tbs. vegetable oil

1 cup cashews, optional garnish

1/2 lb. extra-firm tofu, cubed

3 1/2 cups fresh pineapple cubes (1 medium-sized pineapple)

1/2 pound snow peas, trimmed

1 red bell pepper, cut into long, thin strips

2 tsp. minced garlic

1 Tbs. minced fresh ginger

Directions:

 

 

To make sauce: Combine pineapple juice, vinegar, soy sauce, sugar and

cornstarch, and mix well. Heat in small saucepan until slightly

thick, and set aside.

Heat oil in large wok over medium and, when hot, add cashews, and

stir-fry for 1 minute. Remove from heat and set aside. Add tofu,

pineapple cubes and snow peas, and stir-fry for 1 minute. Add red

bell pepper, garlic and ginger, and stir-fry for 1 minute. Add sweet-

and-sour sauce, stirring to mix well, and stir-fry for 2 minutes

more.

Remove from heat, garnish with cashews, if using, and serve alone or

over rice or noodles.

 

Wine Suggestions

Match a wine with the tartness of the vinegar and sweetness of the

pineapple to highlight the acidity in wine. Try a Riesling or Gamay.

 

PER serving: 1100 CAL; 28 G PROT; 57 G TOTAL FAT ( 10 SAT. FAT) ; 125

G CARB.; 1680 MG SOD.; 10 G FIBER;