Recipe for Sweet and Sour Stir-Fried Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
SAUCE ----------------
3/4 cup reserved juice from canned pineapple
3 tbl rice vinegar
(or white-wine vinegar)
2 tbl cornstarch or arrowroot
2 tbl honey
(or brown-rice syrup)
2 tbl soy sauce
----------------- STIR FRY ----------------
1/2 tbl vegetable oil
1 lrg onion chopped
1 med red bell pepper cut 1" squares
1 med green bell pepper cut 1" squares
8 x slender asparagus stalks - (to 10) tough ends trimmed,
cut into 2" pieces
1 can diced tomatoes - (14 1/2 oz)
1 can unsweetened pineapple chunks - (16 oz) drained, and
juice reserved for sauce
Instructions:
Instructions: To make sauce, in small bowl, stir together all sauce ingredients until cornstarch has dissolved. Set aside.

In wok or large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden, about 8 minutes.

Add bell peppers and asparagus, increase heat to medium-high and stir-fry 5 minutes. Add tomatoes (with liquid) and pineapple chunks, and stir-fry 5 minutes.

Stir in tofu and reserved sauce and cook, stirring until mixture has thickened slightly, 2 to 3 minutes. Taste and adjust flavor with additional honey, vinegar and/or soy sauce. Serve immediately.

This recipe yields 6 servings.

Comments: This tasty and healthy stir-fry goes from pan to table in no time. Because stir-frying is so fast, its important to have all ingredients measured out and ready before you start cooking.

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