Homemade sweet & sour sauce looks superb, tastes great - much better than take-away or jarred sauces - and takes only a few minutes to make. It's so versatile: use it with vegetable and meat dishes for a winning fakeaway meal.
We have made this dish with peppers, but it is just as easy to use meat or other vegetables.
Peel the onion and garlic and chop.
Cut the peppers into strips, discard the seeds and membranes.
Pour the pineapple juice from the can into a jug. Mix in the white wine vinegar, soy sauce and brown sugar to the juice. Stir to dissolve the sugar.
If using pineapple rings cut into bite sized chunks.
Put the cornstarch in a small bowl and add a spoon of the pineapple liquid. Stir well and set to one side.
Fry the onions, garlic and peppers in a frying pan in a little oil. When they’ve started to soften, add the pineapple juice mixture.
Then add the cornstarch paste and cook some more stirring all the time. The sauce should quickly thicken to that characteristic takeout gloopiness.
Add the pineapple chunks and chilli sauce and gently simmer until warmed through.