Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut the hot dogs into bite size pieces. place the hot dogs and vegetable stock in a medium pot and bring to a boil on high, then reduce the heat and continue cooking. add pineapple pieces to the pot. use the juice from the pineapple to dilute the flour, then add to the hot dogs in the pot. add splenda, tomato puree, vinegar and ketchup and simmer together for 5 minutes.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables