This vegetarian dish has an interesting contrast of flavors and textures. The sweet and sour sauce is very light, and it just coats the vegetables.
The secret to crisp stir-frying is to make sure the wok or skillet is very hot and heat the oil until it is smoking. Don't start to toss or stir-fry the ingredients right away. Once the food is added, wait a minute for the wok to regain its heat from the cold food. Line up the ingredients on a plate in order of use. You won't have to keep looking at the recipe to know what goes in next.
Helpful Hints:
_ Rice wine vinegar, white rice vinegar or seasoned rice vinegar can be found in the ethnic food section of the market. Use whichever one is available for the sauce. White vinegar diluted with a little water can be used as a substitute.
_ Any type of mushroom can be used instead of portobello mushrooms.
_ Fresh pineapple cubes can be found in the produce section of the market.
Countdown:
_ Prepare all ingredients.
_ Make rice and set aside.
_ Make mushrooms:
Shopping List:
To buy: { pound sliced portobello mushrooms, 1 small bunch scallions, 1 medium green bell pepper, 1 container fresh pineapple cubes, 1 medium-size ripe tomato, 1 bottle low-sodium soy sauce, 1 bottle rice wine vinegar, 1 bottle sesame oil and one package microwaveable brown rice and 1 package broken walnuts.
Staples: cornstarch, sugar, salt and black peppercorns.
