¼ C Water
3 Tbsp Cornflour
2 Tbsp Soy Sauce
¼ C Brown Sugar
¼ C White Vinegar
¼ C Tomato Sauce
¾ C Water
1 tsp chicken stock in water
2 Tbsp Sherry
¼ C Pineapple Juice
1 C Pineapple
1 Carrot
1 Pepper
1 Onion
Peel and prepare veges. Slice carrots into matchsticks. Put in bowl with ¼ water, cover with clingfilm and cook on high for 4 minutes.
While veges are cooking, add corn flour & soy sauce to a large measuring cup. Whisk. Then whisk in brown sugar, vinegar, tomato sauce, ¾ C water, stock, sherry and juice.
Add veges to liquid.
Cook uncovered on high for 4 minutes stirring twice.
Stir in pineapple
Cook on high for 90 seconds.