The recipe is from Tofu Cookery and it's the first new one I've tried in weeks. Cooking ruts go hand in hand with lack of daylight, right? Anyway, I did a little improv, using red bell pepper and celery as the sole veggies (original recipe calls for celery, green pepper, and scallions). There was a brief moment of suspense when I didn't expect the sauce to quite come together. It must be something about arrowroot when you stir and stir for an eternity until you nearly give up, turn your back, then dip the spoon back in and find the sauce has thickened completely in that second of absence. A mystery. It was shiny and gooey and both sweet and sour, just as you'd expect. Oh, and I guess my improv was extended to the sauce, as well, where I subbed orange juice for the pineapple. All worked just fine.
I know I've mentioned it way far in the past, but I really recommend that book. It's full of recipes - many I've yet to try - with simple and healthy ingredients that come out tasting quite delicious.Goodness.If you're in the area, there are at least two copies at Autumn Leaves . I picked mine up at the Friends of the Library Book Sale .