Sweet And Sour Anything

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large onion
• 8 shallots
• 1 red pepper
• 4 ounces mushrooms
• 1 medium cucumber
• 2 sticks celery
• 3 tablespoons oil (i used sesame)
• 15 ounces pineapple chunks
• 2 tablespoons tomato sauce (ketchup)
• 1/4 cup vinegar
• 1 cup water
• 1 stock, cube (veggie)
• 1 1/2 tablespoons cornflour
• 1 1/4 kg lean lamb
• 2 teaspoons sugar
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 egg yolk
• cornflour
• oil, for deep-frying

Recipe

• 1 if making lamb:.
• 2 combine sugar, 11/2 tblsps soy sauce, sherry and egg yolk, stir well. cut meat into i inch cubes, place into soy sauce mixture, stir until meat is coated. cover, leave in fridge in hour, stir occasionally.
• 3 drain meat from marinade, reserve liquid. toss meat lightly in cornflour. heat oil, cook meat until golden-brown and cooked through, about seven minutes. do this in several batches so meat browns well, drain well.
• 4 the veggie part.
• 5 peel and slice onion; slice shallots diagonally; slice pepper thickly, (remove seeds); slice mushrooms and celery; cut the cucumber into quarters lengthwise, remove seeds, cut cucumber into slices.
• 6 heat 3 tblsps oil in large pan or wok, add all the prepared vegetables, saute three minutes. drain pineapple and add syrup to pan with remaining marinade, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube.
• 7 blend 1 1/2 tblsps cornflour with water, add to pan, stir until sauce boils and thickens. add pineapple pieces, season with salt and pepper. add lamb, if using, stir until combined. serve over rice or noodles.