Sweet & Sour 7-1-13

Well I arrived home tonight and my men had bet me to it. I had left a note in anticipation that I was not going to be home in a hurry . Work being full on, plus I started my swimming again as they had closed the pools for Christmas. So I got up at 5.30 ,organisation is the key to my life. Takeaways are not an option.

My men were left with a list of what to cut up and when I walked in I made the sweet & sour sauce and my DF son cooked the dinner in the wok. Easy and amazing flavour. This is the Whanau fav.



recipe

1/2 cup tomato sauce
2 Tbspns caster sugar
2 Tbspns GF soy sauce
2 Tbspns white wine vinegar
2 Tbspns GF cornflour
1 tin 440g pineapple pieces, retain juice to use
1 Tbspn olive oil
600 g lean chicken , pork or firm fish,
1 long fresh red chilli, depending on your chilli tolerance deseed it if you don't like it too hot.
2 garlic cloves , crushed
3cm piece of ginger ,cut into fine matchsticks
1 red onion, cut thru into wedges
1 red capsicum, cut into 2.5 cm pieces
1 green capsicum, cut into 2.5 cm pieces
2 stalks celery , cut into 2.5 cm pieces
1 telegraph cucumber, sliced and seed removed then but on angle into 1.5 cm pieces


 2 cups basmati rice to serve.

Method.

Combine tomato sauce, soy sauce, sugar , vinegar,cornflour, pineapple and retained juice in a small bowl set aside.
Meanwhile , heat a wok over high heat. Add half the oil and heat for 30 seconds . Stir fry chicken ,chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl.
Heat remaining oil in wok over high heat. Stir fry onion and capsicum,cucumber for 5 minutes or until softened.
Return chicken mixture to wok with sauce mixture .stir for 2-3 minutes or until chicken cooked through and vegetables are tender.We like ours crispy, crunchy still. serve with rice and spring onion garnish.