Ingredients

1 tbsp	canola oil
1	brown onion
1/2	red capsicum
2	celery stalks
2 tbsp	tomato sauce
2 tbsp	plum sauce
2 tbsp	soy sauce
3 tbsp	white vinegar
2 tbsp	corn flour
2 tsp	chicken stock
1	large carrot
220 g	can of diced pineapple (including juice)
	boiling water

Equipment

• saucepan
• jug

Method

1. dice onion, capsicum and celery. Great carrot drain pineapple juice into a jug, keep pieces seperate
2. add oil and onion to pan and saute on low heat
3. when onion transparent add capsicum and celery and saute until softening
4. add tomato, plum and soy sauces to pineapple juice with vinegar and chicken stock powder and stir
5. add carrot to pan and stir through
6. sprinkle cornflour over veggies and stir to coat then pour over jug of juice and sauces
7. add enough boiling water to cover everything and bring to the boil stirring frequently
8. reduce to a simmer add pineapple pieces and simmer uncovered until sauce desired thickness

Notes

For a smooth sauce blend or stick mix when finished cooking.

Great with pork!

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