For the stir fried vegetables:
- 1 tbsp oil
- 1 onion, diced
- 3 bell peppers, diced (I used red, yellow and green)
- 3 medium mushrooms, sliced
- 150 g (~ 1 cup) frozen edamame (soy beans)
- 225 g tin bamboo shoots, drained (120g, or ~ 1 cup, when drained) (optional)
- 185 g (~ 1 cup) pineapple chunks (I used tinned)
For the homemade sweet and sour sauce:
- 125 ml (~ 1/2 cup) tomato ketchup
- 125 ml (~ 1/2 cup) pineapple juice (I used the juice from a tin of pineapple chunks)
- 4 tbsp white wine vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or agave nectar)
Heat a dash of oil in a large frying pan or wok, and add all the chopped vegetables and pineapple. Stir fry for a few minutes, until slightly softened.
In a mixing bowl, combine all of the sauce ingredients, and mix well. Pour over the vegetables, and bring to a simmer. Cook until the sauce has thickened to your liking - around 10-20 minutes.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.