Preparation / Directions:
* Seeded and cut into 1" squares
** or canned pineapple chuncks drained
*** 3 to 3-1/2 hours cooking time after soaking. Prepare sweet-sour sauce and reserve.
In a bowl combine 1-1/2 tsp each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.
Add garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute.
Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.
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