Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put cornstarch in a plastic food bag. add chicken and toss to coat. heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. add chicken and stir-fry for 3-4 minutes until golden brown on all sides. remove to a bowl with a slotted spoon. add bell pepper, snap peas and water chestnuts to drippings in skillet. stir-fry 2 to 3 minutes or until vegetables are crisp-tender. pour in stir-fry sauce and return chicken to skillet. stir to coat chicken and vegetables. garnish with scallions. serves 4.

Target recipe: make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce. serve at once.