Sweet and Sour Soybeans

1. 1

   In a bowl combine 1 1/2 teaspoon each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar, and 13 cup vegetable stock.

2. 2

   Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender.

3. 3

   Add green pepper and cook for 1 minute.

4. 4

   Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot.

5. 5

   Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.

* Per serving · 4 servings · Values may vary.