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Easy Sweet and Sour Peppers

For the sauce:

1 tablespoon cornstarch

1/2 cup water

1 clove garlic, crushed in garlic press

1/4 cup catsup

1/4 cup soy sauce

1/4 cup cider vinegar

2 tablespoons brown sugar

For the vegetables:

1/2 cup bouillon

1 bag frozen pepper-onion stir-fry mix

1 cup frozen or canned (drained) shoepeg corn

1 8-ounce can sliced water chestnuts, drained

2 cups cooked barley or other whole grains of your choice

Make the sauce: Mix the cornstarch and 2 tablespoons of the water into a smooth paste. Combine with the remaining water and the other sauce ingredients.

Heat the bouillon to boiling in a pot and add the frozen vegetables; stir until thawed and heated through. Add the remaining vegetables and the sauce; heat through. Serve over the whole grains of your choice.

4 servings

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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