---------------------------------VEGETABLES--------------------------------- -Jim Kessler Lecithin; unbleached, opt -WARNING: lecithin is an oil White wine; dry 2 lg Carrots; slice

1 lg Red bell pepper; 1" cubes

1 lg Onion; coarse chop

10 Green onions; slice

4 Garlic cloves; mince

1 ts Ginger; grate

2 c Cauliflower

2 c Broccoli; chop coarse

1/2 lb Pea pods

10 oz Tofu; firm, opt

1 cn Pineapple chunks; drain

1 cn Water chestnuts; slice

1 cn Bamboo shoots

-----------------------------------SAUCE----------------------------------- 1 c Pineapple juice; unsweetened

1/3 c Brown sugar; or honey

1/3 c Balsamic vinegar

3 tb Soy sauce

1 ts Vegetable bouillon

2 tb Arrowroot

Tabasco Drain water chestnuts and bamboo shoots , rinse well, add fresh water and allow to stand until ready for use. Have all ingredients prepared and ready to cook. Prepare sauce ahead of time. : Pour about 1 oz of the wine into a deep cook pot - preferably lined. Turn heat to high. When wine gets hot, add lecithin - if you're using it - and stir vigorously. Saute carrots for about five minutes before other vegetables, then drop in pepper, cauliflower, onions, green onions, garlic and ginger. Begin stirring immediately and vigorously. Add small amounts of wine as it evaporates but keep bottom of pot somewhat dry. : When vegetables have softened, add small amount of wine, broccoli and pea pods with vigorous stirring. Saute for a few minutes and cover. If too dry add a small amount of wine. Cook for about three minutes. Add tofu - if used - pineapple, water chestnuts and bamboo shoots, stir thoroughly, cover and cook for an additional two or three minutes. : Have all ingredients for sauce in a measuring cup, stir well and pour over vegetables and stir. Turn heat to medium, stir constantly until sauce just barely bubbles and thickens. Serve with basmati rice or quinoa - or whatever. Think thin! D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80