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. ---------------------------------------------------------------------------
Nutrition
Ingredients
