Sweet And Sour Sauce
|Cold water||1 1⁄2 Cup (24 tbs)|
|Carrots||1⁄2 Cup (8 tbs), cut in julienne strips|
|Fresh pineapple||1⁄2 Cup (8 tbs), chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Red capsicum||1⁄2 Cup (8 tbs), cut in julienne strips (Or Green)|
|Finely chopped spring onions||1⁄2 Cup (8 tbs)|
|Fresh ginger root slices/1/4 teaspoon ground ginger||3 , chopped (Fresh)|
Bring 1 1/2 cups cold water to the boil in a saucepan and cook carrot strips until just tender.
Add pineapple pieces and cook for 1 minute.
Stir in sugar, vinegarand soy sauce.
Cover and simmer for 2 minutes.
Heat oil in a separate pan, and gently fry capsicum strips for 1 minute.
Add spring onions, chopped ginger or powdered ginger and fry for a further 2 minutes.
Add fried mixture to carrot mixture in saucepan.
Blend cornflour to a smooth paste with a little cold water and stir into mixture.
Bring to the boil, stirring continuously, until sauce thickens.
Simmer for 2 minutes.
Season to taste with salt and pepper and serve hot.