Chinese Sweet and Sour Vegetables2013-03-15
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
Add carrots, cover and steam for 4 minutes.
Remove lid and add an additional 1/4 cup water and bring to a boil.
Reduce heat to medium.
Cover and steam another 4 minutes or until vegetables are crisp-tender.
Meanwhile, combine cornstarch and sugar in small bowl.
Blend in pineapple juice, soy sauce and vinegar until smooth.
Transfer vegetables to colander and drain.
Stir pineapple mixture and add to skillet.
Cook and stir 2 minutes or until sauce boils and thickens.
Stir in sesame oil.
Return vegetables to skillet along with the green onions and toss with sauce.