Wednesday, 6 February 2013

Sweet & Sour

Sweet & Sour - not fancy, but a good everyday dinner.

115g (4oz) onions
175g (6oz) carrots
1 red pepper
1 x 200g can pineapple chunks (in juice)
450g (1lb) chicken or pork - if you want to make this veggie then substitute by adding courgettes, green beans, mange tout instead. I sometimes add broccoli anyway.
25ml (1 floz) vegetable oil
300ml (10fl oz) water
25g (1oz) caster sugar
25ml (1fl oz) soy sauce
40ml (1 1/2 fl oz) vinegar
115g (4oz) tomato pureee
1/2 teaspoon mustard powder
20g (3/4 oz) cornflour (cornstarch)


Peel and slice the onions, red pepper and the carrots finely (and the other veggies if you aren't adding meat). Drain the pineapple, reserving the juice.

Fry the meat in the oil until brown, then remove from the pan.

Fry the vegetables until softened.

Return the chicken to the pan and add the pineapple juice, water, sugar, soy sauce, vinegar, tomato puree and mustard.

Simmer for approximately 10 minutes or until the meat is tender.

Add the pineapple pieces.

Blend the cornflour with a little water, and add to the mixture.

Stir over the heat until the sauce thickens and the pineapple is warm.

Serve with tortilla wraps or rice.



Adapted from The Dinner Lady cookbook





Adapted from The Dinner Lady cookbook

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