Sweet and Sour Vegetables

For 4 servings
225 g can pineapple in juice
1 tbsp cornflour
2 tbsp sugar
50 ml white wine vinegar
2 tbsp tomato ketchup
2 tbsp vegetable oil
2 garlic cloves, crushed
225 g cabbage, shredded
225 g cauliflower florets
1 carrot, thinly sliced
1 onion, sliced
225 g Chinese egg noodles, deep fried until crispy
fresh coriander to garnish

Preparation
1. Drain pineapple, reserving juice. Cut pineapple in small pieces.
2. In small saucepan, blend cornflour and sugar. Add pineapple juice vinegar and ketchup. Bring to the boil, stirring until thickened. Keep warm.
3. Heat oil in frying pan or wok. Add garlic, cabbage, cauliflower, carrot, onion and pineapple. Stir fry over a medium heat for 3-4 mins until cabbage is slightly softened.
4. Transfer vegetable mixture to a serving dish. Pour sauce over top and garnish with coriander. Serve at once with egg noodles

Good serve with: Grilled or fried chicken or burgers.