1/3 cup ketchup
1/3 cup vinegar
1/3 cup brown sugar
1 T. soy sauce
1 T. cornstarch
1/4 tsp dried red pepper flakes
1/2 cup water
1/2 cup water or vegetable stock
1 cup thinly sliced onions
2 garlic cloves, crushed
2 cups sliced mushrooms
1 red bell pepper, thinly sliced
1 medium zucchini, thinly sliced
2 cups snow peas
3-4 cups cooked rice
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Combine ketchup, vinegar, brown
sugar, soy sauce, cornstarch,
pepper flakes, & 1/2 cup of water
in a small bowl. Stir to mix, then
set aside. In a large skillet or
wok, heat 1/2 cup water or vegetable
stock & add onion & garlic. Cook
until onion begin to soften, about
3 minutes. Add the mushrooms & cook
3 minutes, then add the bell pepper
& zucchini. Continue cooking over
medium-high heat, stirring
continuously, until the vegetables
are just becoming tender, about 3
minutes. Add the snowpeas & reserved
sauce mixture & cook, stirring
constantly, until the sauce is clear
& thickened, about 2 minutes. Serve
over cooked rice. Per serving: 352
calories, 3 g fat, 0 mg cholesterol