6 Tbs.         vinegar
     3/4 cups       water
                    all of juice from 15 1/4 oz can of pineapple
     1 Tbs.         soysauce, low sodium
     1/4 tsp.       salt (optional)

     2 1/2 Tbs.     cornstarch
     1/4 cup        cold water
     1/4 cup        onions, chopped
     2 Tbs.         water
     1/4 cup        green pepper chopped
     2 stalks       celery chopped
     1/2 cup        pineapple tidbits drained
     1 can (8 oz.)  sliced, peeled and drained water chestnuts
     3 Tbs.         brown sugar
     4 cups         cooked brown rice
Combine first five ingredients in a 1 quart glass measuring cup and microwave on high four minutes or until it begins to boil. Mix cornstarch and cold water well. Slowly add cornstarch mixture to vinegar mixture and stir briskly. Cook until thickened and clear (approxamently 30 sec.). Mix 2 tablespoons water with onion in bowl and microwave two minutes, stir in green pepper, celery, water chestnuts and pineapple tidbits; microwave 30 seconds. Add to vinegar mixture and stir in brown sugar. Serve hot over cooked rice.

Preparation time: 10 min.
Cooking time: 7-8 min.
Servings: 4-6 (about 3 1/2 cups sauce)

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