Sweet and Sour Vegetables with Pasta

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

(Add All Eden Ingredients to Shopping Cart)

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.

Sweet and Sour Vegetables with Pasta

Ingredients

Directions

Nutritional Info

Related Recipes