Ingredients: 1 tablespoon soy sauce 1 tablespoon Chinese wine or sherry 3 tablespoons tomato sauce 2 tablespoons white vinegar 2 tablespoons sugar 3/4 cup water 1 tablespoon cornstarch 1 tablespoon cold water 1 small onion, peeled, halved and thinly sliced. 2 tablespoons peanut oil 1 garlic clove, finely minced 1/4 teaspoon finely grated fresh ginger 1/2 cup sliced water chestnuts 1/4 teaspoon dried crushed red chilies 1 small green bell pepper, chopped 1 (8-ounce) can pineapple chunks, drained Directions:1.Combine soy sauce, wine, tomato sauce, vinegar, sugar and water in a bowl and stir until sugar dissolves. 2.In small cup mix cornstarch with about 1 tablespoon cold water. 3.Heat peanut oil in large frying pan, add onions, garlic, ginger and the remaining vegetables, except pineapple, and stir-fry for 2 minutes. Add sauce mixture, bring to a boil, then stir in cornstarch mixture and cook, stirring constantly, until thickened. Remove from heat and stir in the pineapple. |