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Sweet and Sour Vegetables with Pasta

Serves 6 | Prep Time 10 minutes | Cook Time 10 minutes

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Ingredients

7 ounces Eden Bifun (rice) Pasta, 2 packages, soaked in hot water to cover for 10 minutes

2 Tbsp Eden Toasted Sesame Oil

1 clove garlic, finely minced

1 Tbsp fresh ginger root, minced

1/4 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1/2 cup water, reserve water

1 cup unsweetened pineapple juice

1/4 cup Eden Organic Brown Rice Vinegar

1 cup water, including shiitake soaking water

1/4 cup sliced canned water chestnuts, rinsed and drained

1 small red bell pepper, sliced into thin strips

1/2 pound organic extra firm tofu, rinsed, drained, cubed

1 cup broccoli floretts
or snow peas

1 Tbsp Eden Organic Kuzu Root Starch, dissolved in 2 T. cold water

2 Tbsp Eden Shoyu Soy Sauce

1/4 cup organic maple syrup, or to taste

1/2 cup thinly slice green onions

1 cup cashews, dry pan roasted, optional

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Directions

Cook pasta per package directions, rinse, drain and place in a serving dish. To prepare the sweet and sour vegetables, heat oil in a large skillet and sauté the garlic and ginger for 1 minute. Add the shiitake and sauté for 2 minute. Add the pineapple juice, vinegar, and water. Cover and simmer 5 minutes until shiitake are tender. Add the water chestnuts, red pepper, broccoli, and tofu. Simmer 2 minutes. Gradually mix in the dissolved kuzu, stirring constantly until thick. Add the shoyu soy sauce, maple syrup and snow peas, if using, and green onion. Simmer for 1 to 2 more minute. Add more shoyu, if desired. Pour the sauce over the pasta. Sprinkle cashews on top.

Nutritional Information

Per serving: 420 calories, 18g fat (36% calories from fat), 14g protein, 56g carbohydrate, 5g fiber, 0mg cholesterol, 355mg sodium

Related Recipes

Eastern, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, Oils, Vegan, Vinegars



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