Sweet And Sour Soybeans
|Soybeans||1 Cup (16 tbs)|
|Cold water||3 Cup (48 tbs)|
|Arrowroot||2 1⁄2 Teaspoon|
|Honey||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Vinegar||3 Teaspoon (Use 2-3 Teaspoons Depending On Acidity)|
|Bean cooking liquid/Drained pineapple juice||1⁄4 Cup (4 tbs) (Reserved Liquid After Cooking Beans)|
|Safflower oil||2 Teaspoon|
|Onion||1 Large, cut into 1-inch squares|
|Carrots||2 Large, cut into 1/4-inch slices|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 , seeded and cut into 1-inch squares|
|Drained pineapple chunks||1 Cup (16 tbs)|
|Tomatoes||2 Small, cut into 1-inch cubes|
Pick over soybeans.
Soak overnight in the water.
Discard any loose skins.
Put into large pot, adding enough more water to completely cover beans.
Cover and simmer 3 hours, or until beans are tender to bite.
Stir occasionally to prevent sticking.
Add more water if necessary.
When beans are done, drain any excess liquid and save for the sauce.
Pick over beans again, discarding loose skins.
To make the sauce, stir together the next seven ingredients.
In a large frying pan, heat oil.
Add onion, carrots, and garlic.
Cook, stirring, about 3 minutes, or until vegetables are slightly cooked but crisp.
(You may wish to precook the carrots by steaming or boiling for a few minutes; otherwise they will be almost raw.) Add green pepper.
Cook 1 minute.
Add pineapple and tomatoes (if desired).
Add soybeans and sweet and sour sauce.
Cook, stirring, until mixture boils and everything is coated with sauce, about 2 minutes.
Serve with steamed brown rice.
Excellent with a tomato aspic salad and Carrot-Corn Bread or muffins.