Sweet and Sour sauce.

[Penny]

227g (about 8oz) tin pineapple in juice
2 x Oxo Chinese and herb cubes
2 tablespoons tomato puree
3 tablespoons red wine vinegar
3 tablespoons soft brown sugar
2 level tablespoons corn flour
1 medium onion
1 clove of garlic
2 celery sticks (optionl)
1 medium green pepper
fresh ground pepper
Oil for frying

Drain Pineapple and reserve the juice.
Make up the juice amount to 1/2 pint with cold water
Add the crushed oxo cubes
Whisk in the tomato puree, vinegar, sugar and cornflower.
Peel and slice thinly the onion
Peel and crush garlic clove
Finely slice celery if used.
Heat the oil and add onion, garlic and celery.
cook gently until onion is soft, stirring occasionally.
Season with pepper and bring to boil.
If a little too thick add a little cold water at this stage
Simmer 3 minutes. #####(see note)
Meanwhile, finely slice the de-seeded pepper and add with the cut up pineapple to the mix.
Simmer gently for 2 - 3 minutes only.

Serve as liked with vegs or noodles.

Note;#### If you wish to add cut up meat or chicken etc. put in at marked stage and simmer for 5 mins.


The oxo cubes are easilly available in such places as Sainsbury's etc.cheers Penny.

[Rowan]

Transferred to recipe folder!!

[Monsy]

I've printed it off - thanks Penny!