Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat.
1 tbsp sunflower oil
Add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
1 large onion
Add the sliced pepper, sugarsnap peas, babycorn and water chestnuts and cook for a further minute.
1 red bell pepper - chopped into 1 inch pieces, 100 g (3.5 oz) sugarsnap peas, 100 g (3.5 oz) babycorn, 225 g (8oz) tin sliced water chestnuts
Add in the garlic and ginger and cook for another minute.
2 cloves of garlic, 1 tbsp minced ginger
Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice) and stir.
150 ml (⅔ cup) tomato ketchup, 2 tbsp malt vinegar, 65 g (6 tbsp) dark brown muscovado sugar, 475 g (17 oz) canned of pineapple chunks in juice
Bring to the boil, and then turn down the heat and let it bubble (stirring every so often) until slightly thickened.
Serve with boiled or fried rice.
Egg Fried Rice, or Boiled Rice
Make aheadI don't recommend making this recipe ahead, as you'd lose the crunch of the vegetables upon reheating.However...You can stir together the ingredients for the sweet and sour sauce ahead of time. Cover and refrigerate until you're ready to use. It should keep in the fridge for 3-4 days. You'll need to stir before using.Ingredient swaps
Add in your favourite vegetables. Mange tout, mushrooms, green beans, carrot strips, sliced celery are great additions.
Swap the tinned pineapple for fresh pineapple chunks + 180ml (¾ cup) pineapple juice.
Nutritional information is approximate, per serving (this recipe serve 4)