Ingredients
-
1/4
-
2
-
2
-
1
-
1
-
1
-
1
-
1/3
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
In Large Skillet,Bring 1/4 Cup Water to a Boil on High Heat. |
|
2
Done
|
Add the Carrots, Mushrooms, Water Chestnuts, Onion, and Bell Pepper. |
|
3
Done
|
Cover and Cook on High For 1 Minute. |
|
4
Done
|
Remove the Cover and Cook Vegetables Until Tender (about 8 Minutes). |
|
5
Done
|
**if Pot Goes Dry, You May Add 1 Ttbs Water in at a Time. |
|
6
Done
|
Set Aside and Keep Warm. |
|
7
Done
|
in Small Bowl, Dissolve Cornstarch in Pineapple Juice. |
|
8
Done
|
in Small Saucepan, Over Low Heat, Combine the Garlic and Water; Bring to Boil. |
|
9
Done
|
Stir in the Ketchup, Pineapple Juice, Soy Sauce and Vinegar; Return to a Boil. |
|
10
Done
|
Add Cornstarch Mixture and Stir Until Thickened and Bubbly, Approx 1 Minute. |
