Sweet & Sour Vegetables

• 14 cup water
• 2 medium sliced peeled carrots
• 2 cups sliced mushrooms
• 1 large onion, cut in 1 inch chunks
• 1 (8 ounce) can water chestnuts, drained
• 1 large green bell pepper, cut in 1 inch chunks
• 1 tablespoon cornstarch
• 13 cup unsweetened pineapple juice
• 1 minced garlic clove
• 1 tablespoon water
• 13 cup ketchup
• 2 tablespoons low sodium soy sauce
• 34 cup unsweetened pineapple chunks
• 1 tablespoon vinegar

1. In large skillet,bring 1/4 cup water to a boil on high heat.
2. Add the carrots, mushrooms, water chestnuts, onion, and bell pepper.
3. Cover and cook on high for 1 minute.
4. Remove the cover and cook vegetables until tender (about 8 minutes).
5. **If pot goes dry, you may add 1 Ttbs water in at a time.
6. Set aside and keep warm.
7. In small bowl, dissolve cornstarch in pineapple juice.
8. In small saucepan, over low heat, combine the garlic and water; bring to boil.
9. Stir in the ketchup, pineapple juice, soy sauce and vinegar; return to a boil.
10. Add cornstarch mixture and stir until thickened and bubbly, approx 1 minute.
11. Pour the sauce over the vegetables and toss to coat.

water, carrots, mushrooms, onion, water chestnuts, green bell pepper, cornstarch, pineapple juice, garlic, water, ketchup, soy sauce, pineapple, vinegar

Taken from www.food.com/recipe/sweet-sour-vegetables-33924 (may not work)