About Sai Anandas Pure Vegetarian Restaurant

I prepared all of the vegetables ahead of time, steaming the cauliflower and sauteeing the onions with the peppers. While those were sauteeing, I prepared a simple sauce of water, cornstarch, vegetable stock, white vinegar, sugar, ketchup and pineapple juice. I whisked this all together and added when the onions were somewhat tender. You still want a bit of crunch there. Allow to thicken and taste for seasoning before adding the pineapple chunks and remaining vegetables. Heat through and serve over brown rice. I topped mine with green onions.