Sweet and Sour Fruits and Vegetables
Tinned pineapple:- 2 slices
Red capsicum:- 3/4 medium
Green capsicum:- 1/4 medium
Broccoli:- 10-15 florets
Oil:- 1 tablespoon
Spring onions:- 3
Vegetable stock:- 1 cup
Tomato ketchup:- 2 tablespoons
Salt to taste
Cornstarch:- 2 teaspoons
Sugar:- 2 teaspoons
Vinegar:- 2 teaspoons
Heat oil in a non-stick wok.
Halve the spring onion bulbs. Cut red and green capsicums into small pieces.
Add spring onion to the wok. Quarter each pineapple slice.
Add capsicums, broccoli florets and 1 cup vegetable stock to the wok. Add pineapple and lychees.
Add tomato ketchup and mix well. Add salt and mix well.
Mix cornstarch with ¼ cup water and add 1 tbsp of this mixture to the wok and mix. Cook till the sauce thickens.
Add sugar and vinegar and mix well.
Transfer into a serving bowl and serve hot.