1 jalapeño pepper, seeded and cut lengthwiseinto thin strips
16 ounces firm or extra firm regular tofu, pan-crisped
1 large tomato, cut into 16 wedges
1 cup canned straw mushrooms, drained
1/3 cup preserved pineapple cut into 1/2-inchpieces (see note)
1 teaspoon salt
Freshly ground pepper
In a large pot of boiling water, cook the broccoli, cauliflower
and carrots for 3 minutes. With a slotted spoon, remove the vegetables
from the pot and plunge immediately into ice water. Drain well and
set the vegetables aside.
In a small bowl, combine the cornstarch and 2 tablespoons of the
pineapple juice. In another small bowl, combine the brown sugar,
apple juice concentrate, and the remaining pineapple juice with
the rice vinegar. Set both bowls where you can reach them easily
In a wok, heat the peanut oil. Add the ginger, garlic and jalapeño.
Stir-fry until the garlic and ginger are fragrant, about 1 minute.
Add the drained vegetables and stir-fry 3 minutes.
Add the tofu, tomato, mushrooms and pineapple. Re-stir the fruit
juice mixture to blend and add it while continuing to stir and toss
When all the ingredients in the wok are mixed together and the liquid
is bubbling, re-stir the cornstarch mixture. Add this mixture to
the wok, stirring constantly as the liquid thickens and clings to
the vegetables. Season to taste with salt and pepper.
a platter and serve immediately, accompanied by rice.
Yield: 8 servings
If there are
leftovers, bring them to room temperature before serving rather
than reheating them.
Fruit and nut shops use the term "preserved" or "glazed"
to describe this kind of candied pineapple, while natural food stores
call it dried pineapple. You will recognize it as the kind you would
cut up to use in fruitcake.
Posted by Olga at Recipe Goldmine 8/13/02 6:49:16 pm.