3bell peppers,diced (I used red, yellow and green)
3medium mushrooms,sliced
150g(~ 1 cup) frozen edamame (soy beans)
225gtin bamboo shoots,drained (120g, or ~ 1 cup, when drained) (optional)
185g(~ 1 cup) pineapple chunks (I used tinned)
For the homemade sweet and sour sauce:
125ml(~ 1/2 cup) tomato ketchup
125ml(~ 1/2 cup) pineapple juice (I used the juice from a tin of pineapple chunks)
4tbspwhite wine vinegar
3tbspsoy sauce
2tbsphoney(or agave nectar)
Instructions
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.