1/2 cup sugar
1/2 tsp ground ginger
1/2 cup pineapple, chopped
1/2 cup carrots, cut in julienne strips
1/2 cup capsicum, cut in julienne strips
1/2 cup spring onions, finely chopped
1 tbsp oil
1 tbsp cornflour
1½ cups cold water
2 tbsp Soya sauce
4 tbsp vinegar
Salt and pepper to taste
Bring water to a boil and cook carrot strips until slightly tender. Add pineapple pieces and cook for one minute. Stir in sugar, vinegar and Soya sauce. Cover and simmer for two minutes.
Heat oil in a separate pan, and gently fry capsicum strips for a minute, add spring onions, chopped or powdered ginger and fry for a further two minutes.
Add fried mixture to carrot mixture in a saucepan. Blend cornflour to a smooth paste with a little cold water and stir into the mixture. Bring it to a boil, stirring continuously until the sauce thickens. Simmer for two minutes. Season with salt and pepper. The sauce can be served with grilled/fried fish, chicken and meat balls.