Gingery sweet-and-sour stir-fry with carrots, pineapple, pepper, and walnuts from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

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Notes about this recipe

  • Eat Your Books

    Can substitute canola oil or peanut oil for grapeseed oil.

  • lholtzman on February 25, 2026

    I found this perfectly edible, but just okay. It needs a protein other than nuts, so I’m not sure why that’s optional. I fried tofu in advance and added with the sauce. I wanted the sauce to have more oomph. I found it a bit flat.

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