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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I love this sweet and tangy dish. The sweet sour sauce is one that I also use to dip grilled chicken fingers in. Ingredients:
20 ounces pineapple, chunks |
1/4 cup brown sugar, firmly packed |
2 tbls cornstarch |
1/4 cup cider vinegar |
1 tsp soy sauce, light |
1/8 tsp hot pepper |
1/8 tsp ground ginger |
16 ounces pinto beans, low salt |
1 green bell pepper, cut into stips |
1/2 onion, thinly sliced into rings |
Directions:
1. Drain pineapple, reserving juice.
2. Combine brown sugar and cornstarch in a large saucepan.
3. Stir to mix well.
4. Add reserved pineapple juice, vinegar, sherry, soy sauce, hot pepper oil and ginger.
5. Place over medium heat and cook until thick and bubbly, stirring constantly.
6. Remove from heat.
7. Add drained beans, pineapple, bell pepper and onion.
8. Return to heat and cook on low 2 to 3 minutes, or until vegetables are tender crisp.
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