Sweet & Sour Sauce

INGREDIENTS

30ml vegetable oil

1 brown onion, peeled, sliced

1 carrot, peeled, sliced

1 tbs cornflour

225g can pineapple pieces in natural juice (drain and reserve 4 tbs of juice)

60ml (1/4 cup) white wine vinegar

20ml (1 tbs) soy sauce

2 tbs caster sugar

2 tbs tomato sauce

200ml vegetable stock

1/2 red capsicum, seeds and core removed, cut into 1cm cubes

1/2 green capsicum, seeds and core removed, cut into 1cm cubes

METHOD

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. 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. Serve with grilled or fried chicken or fish.