Sweet and Sour Vegetables with Pasta
Serves 6 | Prep Time 10 minutes | Cook Time 10 minutes
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 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 florets, or snow peas
• 1 Tbsp Eden 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
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: 416 calories, 18g fat (37% calories from fat), 12g protein, 56g carbohydrate, 4g fiber, 0mg cholesterol, 319mg sodium