RECIPE FROM "SANDY'S
Sweet and Sour Vegetables
(From Recipe Goldmine Kitchen Bites)
1/2 cup low fat, low sodium chicken broth
1/2 cup EACH sliced asparagus, zucchini, mushrooms
1/2 cup trimmed green beans
1/2 cup red bell pepper
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoon sugar
Dash of salt
2 tablespoons cornstarch or arrowroot powder
1/4 cup water
Heat the broth in a wok or heavy skillet over high heat. Add all the vegetables. Cover and steam until the broth is absorbed. about 5-6 minutes.
Combine the tomato sauce, vinegar, sugar, and salt. Add the mixture to the vegetables and stir to coat.
Mix the cornstarch with the water and add it to the sauce. Cook until thick and bubbly and serve.