Ingredients
2 tbsp vegetable oil
500g (1 lb) pre-made mini meatballs
1 onion, sliced
1 capsicum (bell pepper), cut into bite-sized pieces
1 cup diced fresh pineapple
4 spring onions (scallions), trimmed, green and white parts cut into 3cm (just over 1”) batons
steamed rice, to serve
Sweet & sour sauce:
½ cup brown sugar
3 tbsp white vinegar
2 tbsp tomato ketchup
1 tbsp light soy sauce
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp cornflour (cornstarch), mixed with 2 tbsp water
Instructions
Step 1
To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes or until the sugar has dissolved. Add cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.
Step 2
Heat a clean wok or large frying pan over high heat. Add the oil and the meatballs and cook, turning every so often, for 4-5 minutes or until almost cooked through. Add the onion and stir-fry for another 2 minutes. Add the capsicum and stir-fry for another minute. Then add the pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.
