-=> Quoting Dave Drum to All <=-

 DD> CHOP ONIONS WITHOUT CRYING: wear glasses, sunglasses or swimming
 DD> goggles.

You can also avoid having your eyes tearing up just by working with
your arms extended and not hovering directly over the cutting board.
Also doing the chopping near the kitchen range with the fan on.

Tamari and arrowroot:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet And Sour Chicken Stir Fry
 Categories: Chicken, Chinese
      Yield: 6 Servings

      2 lb Boneless chicken breasts cut
    Into bite sized pieces
      2 md Bell pepper cut into bite
    Sized pieces
      3    Green onions sliced (reserve
    Green parts for garnish)
      1    Garlic clove minced
      8 oz Can pineapple chunks in
    Natural juice
      1 c  Cherries divided
    1/4 c  Arrowroot powder
      2 tb Oil
    FOR THE MARINADE:
      1 ts Tamari or soy sauce
      1 ts Chinese rice wine
      1    Garlic clove grated
    FOR THE SAUCE:
    1/2 c  Pineapple juice
      2 tb Arrowroot powder
    1/2 c  Cherry juice
    1/2 c  Ketchup
    1/3 c  White or rice vinegar
      1 ts Tamari
      1 c  Cane sugar

  For the Marinade: In a medium bowl, whisk together the tamari
  Chinese rice wine, and grated garlic. Add the chicken pieces to
  the bowl and stir to coat. Cover and refrigerate.

  For the Sauce: Separate the pineapple chunks from the pineapple
  juice. Reserve the pineapple chunks for later. Measure out 1/2 cup
  of pineapple juice, stir in the arrowroot to make a slurry, and
  set aside (this will be used to thicken the sauce later).

  Pit and slice the cherries in half. Set aside half of the cherries
  for later. Extract the juice from the remaining cherries by
  combining them with 3 tablespoons of water in a saucepan. Simmer
  over low heat until fruit softens. Gently mash the cherries with a
  potato masher and continue simmering until the juices are released.
  Strain and discard the solids. Measure out 1/4 cup of cherry juice
  (add more water if needed).

  Add the cherry juice, ketchup, vinegar, and tamari to the
  saucepan. Heat and stir over medium heat until combined. Add the
  cane sugar and simmer over medium heat while stirring.

  Once the sugar is dissolved, stir the pineapple juice slurry, and
  add it to the saucepan. While stirring, bring the saucepan to a
  boil over medium-high heat. Reduce the heat to low and simmer
  until the sauce thickens, about 5 minutes. Remove the pan from the
  heat and allow the sweet and sour sauce to cool.

  For the Stir-Fry: Add the oil to the preheated wok. Add the
  chicken to the pan in batches and stir-fry until the chicken is
  cooked on the outside, about 3-4 minutes. Remove the chicken from
  the pan. Add the peppers, green onion, and garlic. Stir-fry for
  2-3 minutes. Return the chicken to the pan. Add 1/2 cup of the
  sweet and sour sauce, and stir-fry until the chicken is cooked and
  the vegetables are to your liking, about 2-3 minutes more.

  Add reserved, pineapple and cherries and combine. Serve over rice
  and garnish with the reserved green onions, and remaining sauce.

  Recipe Notes: Use bottled cherry juice and skip the juice
  extraction step.

  Rachel Arsenault at growagoodlife.com

MMMMM


Cheers

Jim


... It's hard to imagine civilisation without onions.

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