Sweet/sour vegetables with almonds (for 4)
2 medium onions, thickly sliced
1 bunch spring onions, sliced including greens
1 small red capsicum, sliced
1 small green capsicum, sliced
2 sticks celery, sliced
1 medium zucchini, sliced or cut into matchsticks
1 medium carrot, sliced or cut into matchsticks
3 medium tomatoes, skinned and chopped
1 and 1/2 cups unsweetened pineapple pieces
2 tbl cornflour
2 tbl low salt soy sauce
2 tbl sugar
4 tbl vinegar
2 tsp freshly chopped ginger root
1/2 cup pineapple juice
1 cup water
1 and 1/2 cups almonds
1 and 1/2 cups rice (cook)
Stir fry the onions and spring onions for 5 minutes in a wok or large frypan. Add the other vegetables, except for the tomatoes and pineapple.
Mix the soy sauce and vinegar with the cornflour and sugar in a bowl until a smooth paste is formed. Add the juice, water and ginger, then add this liquid, the tomatoes and pineapple pieces to the vegetables. Cover the pan and simmer for 10 minutes.
Mix in the almonds just before serving on a bed of rice.