GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables - if time permits, slice tofu into strips 1x2x1/4". Before adding, saute until lightly browned and slightly crispy.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 76 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 338.3mg||12 %|
|Potassium 519.3mg||14 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 50.8g|
|Protein 6g||9 %|
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Calories per serving: 319
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