Sweet And Sour Vegetables

Ingredients

5 tsp cornstarch
1 can (15 1/2 oz/440 g) pineapple chunks in juice, drained, juice reserved
4 tablespoons light brown sugar
1/3 c cider vinegar
2 tbsp soy sauce
1/4 c ketchup
2 tbsp vegetable oil
2 carrots, thinly sliced
1 green pepper, cut lengthwise in half, thinly sliced
6 oz canned baby corn, rinsed
6 oz snow peas
6-8 string beans, cut into one inch pieces

Method

In a small bowl, dissolve cornstarch in reserved pineapple juice. Stir in sugar, vinegar, soy sauce and ketchup until combined; set aside.

Heat a wok until very hot. Add oil and swirl to coat wok. Add carrots, beans and green pepper and stir-fry 3 or 4 minutes or until carrots just begin to soften. Stir cornstarch mixture and stir into wok.

Bring to a boil and stir until sauce bubbles and thickens. Add baby corn, snow peas and simmer 1 or 2 minutes. Stir in reserved pineapple chunks and stir-fry 30 minutes.

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