1 onion, chopped
2 carrots, sliced
1 clove garlic, minced
1 green pepper, chopped
2 tomatoes, sliced
2 1/2 c. cooked soy beans
3/4 c. canned pineapple chunks
1 1/2 tbsp. cornstarch
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sherry
1/2 c. apple juice concentrate
1/2 c. wine vinegar
1/3 c. chicken broth

Saute onion, carrots, and garlic. Add green pepper and cook about 1 minute longer. Add pineapple, tomatoes, and soy beans and cook for 2 more minutes.

In a bowl, combine cornstarch, soy sauce, sherry, apple juice concentrate, wine vinegar, and chicken broth. Pour on top of beans and cook until sauce bubbles and thickens. 6 servings.