This recipes can be enjoyed with pork, lamb, beef or chicken. This is a westernised version of Sweet and Sour which originates from China.
|
Ingredients |
1 Serve |
2 servings |
|
Oil |
2 t |
1 T |
|
Minced garlic |
1⁄4T |
1⁄2T |
|
Onion, peeled and chopped |
1⁄2 small |
1 small |
|
Red, yellow or green pepper, de-seeded and chopped into chunks |
1/4 |
1/2 |
|
Mushrooms, sliced |
1⁄4Cup |
1⁄2Cup |
|
Ham, beef or chicken, diced |
125 g |
250 g |
|
Canned pineapple pieces in juice |
1⁄2 x 225 g can |
1 x 225g can |
|
Cornflour |
1⁄2T |
1 t |
|
Tomato sauce |
11⁄2 T |
3 T |
|
Soy sauce |
1⁄2T |
1 t |
|
Sugar |
11⁄2 t |
1 T |
Method
- Heat half the oil in a frypan and stir-fry garlic, onion, pepper and mushrooms for 3-5 minutes. Remove from heat and set aside.
- Add remaining oil to the frypan and cook your choice of meat/chicken over a high heat for 3 minutes, turning frequently.
- Drain pineapple pieces, reserving all of the juice if you are making 2 serves and half the juice for 1 serve. In a bowl, stir juice gradually into cornflour to make a thin paste. Add tomato sauce, soy sauce and sugar.
- Return the vegetables from Step 1 to the frypan with the meat/chicken. Add cornflour mixture and pineapple pieces.
- Heat until bubbling and cook for 2-3 minutes, stirring constantly until sauce is smooth and clear.
Serving Suggestion: Serve with rice or noodles and cooked green vegetables.
t = teaspoon