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Make sweet and sour sauce yourself

Preparation: 10 minutes

Working time: 20 minutes

1 red pepper
1 carrot
1 tin of pineapple in pieces, unsweetened, in its own juice, 560g (360g drained)
2 tbsp cornflour, lightly heaped
6 tbsp vinegar, e.g. apple vinegar
2 tbsp sugar
2 tbsp tomato puree
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp salt
Rice to serve

Clean and dice the pepper and carrot. Drain the pineapple pieces, reserving the juice.

Mix the cornflour with some of the pineapple juice to make it lump-free.

In a small saucepan, bring the remaining juice, vinegar, sugar, tomato paste, soy sauce, sesame oil and salt to the boil. Stir in the cornflour and allow to thicken. Add the vegetables and pineapple pieces to the sauce and simmer for 5-10 minutes. Season again if necessary and enjoy with rice.

You can add other vegetables (e.g. broccoli, sugar snap peas and mushrooms) and protein (e.g. chicken and tofu) to the sauce to taste. Packed airtight, the sauce will keep for a few days in the fridge.