Makes: 3-4 servings.
30ml vegetable oil
1 brown onion, peeled, sliced
1 carrot, peeled, sliced into sticks
1 tbs cornflour
225g can pineapple pieces in natural juice (drain and reserve 4 tbs of juice)
1/4 cup white wine vinegar
1 tbs soy sauce
2 tbs caster sugar
2 tbs tomato sauce
1 heaped tsp chilli paste
200ml vegetable stock
1/2 red capsicum, seeds and core removed, sliced into sticks
1/2 green capsicum, seeds and core removed, sliced into sticks
1. Heat oil in a saucepan. Add onion and carrot and cook over medium heat for 1-2 minutes. Mix cornflour with half the reserved can juices. Set aside.
2. Add vinegar, soy, sugar, tomato sauce and stock to onion mixture. Bring to the boil. Add pineapple pieces, remaining juice and the cornflour mixture. Stir until thickened. Add capsicum and cook for a further 1-2 minutes.
3. Serve with steamed/ boiled rice.
(Note: meat can be added: chicken, fish, pork)