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Sweet and Sour Veggies Recipe
|Onions||1 Cup (16 tbs), sliced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green bell pepper||1 Medium, cut into thin strips (Seeded)|
|Carrot||1⁄2 Cup (8 tbs), sliced|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Canned, no sugar added pineapple||1⁄2 Cup (8 tbs), crushed|
Calories 59 Calories from Fat 3
% Daily Value*
Total Fat 0.31 g0.48%
Saturated Fat 0.07 g0.35%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 242.5 mg10.1%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.8 g11.3%
Sugars 6.9 g
Protein 2 g4.9%
Vitamin A 60.9% Vitamin C 66.2%
Calcium 3.4% Iron 4%
*Based on a 2000 Calorie diet
1) In a 10 inch skillet sprayed with non-stick cooking spray, saute the onions, mushrooms, bell pepper, carrot and celery over a medium heat for about 5 minutes, stirring occasionally until the vegetables are just tender.
2) Stir in the tomato sauce and soy sauce, simmer over a low heat for 3 minutes.
3) Stir in the pineapple and cook for another 1 minute until thoroughly heated.
4) Serve immediately on individual serving plates.