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.

Chinese Steak with Mushrooms

For 4 servings
700 g frying steak, cut into bite-sized strips
2 tbsp oil
2 garlic cloves, finely chopped
2 tbsp soy sauce
1 tsp salt
120 ml water
50 g butter or margarine
1 medium onion, roughly chopped
1 large green pepper, seeded and cut into 2.5 cm pieces
225 g mushrooms, sliced
2 tbsp cornflour, mixed with 350 ml water
tomato quarters, to garnish

Preparation
1. In a large frying-pan heat oil. Add meat and cook, stirring, until browned. Reduce heat.
2. Add garlic, soy sauce, salt and water. Cover. Simmer for 45 mins, or until meat is tender.
3. In another pan, heat the butter and saute onion, green pepper and mushrooms. Add to meat and cook, uncovered for 10 mins.
4. Stir in cornflour and water mixture. Cook until thickened.
5. Transfer to a warmed serving dish, garnish with tomatoes and serve immediately.

Good serve with: Steamed rice or noodles, broccoli and crusty bread.