Sweet & Sour Mushrooms
Serves 2-4 people
500g mushrooms (I like to use a mix of white and chestnut)
1 onion, chopped
1 bell pepper, chopped
1 tbsp oil
1/2 pint vegetable stock
2 oz (roughly 2 heaped tbsp) sugar (I prefer coconut sugar)
3 heaped tsp corn flour
2 tbsp vinegar
2 tsp soy sauce
1 small can pineapple (in juice is good, in syrup is better)
1-2 cups rice, cooked as per packet instructions
Heat the oil in pan then sauté the onion and peppers. Add the mushrooms and stock, bring to a boil then simmer for 10-15 minutes or until the mushrooms are cooked but the onions still have a little bite to them.
Blend the sugar and cornflour with the vinegar, soy sauce and liquid from the tin of pineapple. Ensure there are no lumps.
Pour the mixture into the cooking vegetables along with the pineapple pieces. Cook for a further 10 minutes, stirring continuously until sauce has thickened.
Serve with the cooked rice.