Sweet and Sour Pork (Chicken)

Since the Chinese New Year is fast approaching, I thought I will share some of my favourite chinese dishes. This is my own version of sweet and sour pork, you can also use chicken or fish (whatever meat you prefer) I apologise because I dont measure when I cook, so this is just my estimation...

Ingredients:

4 pork steak/ chicken breasts (sliced into 1 ½ cm slices)
corn flour for coating
2 garlic cloves, crushed
2 tbsp ginger, grated
2 carrots, halved lengthways and sliced thinly at an angle
½ onion, halved and sliced
1 red pepper, sliced
1 yellow pepper, sliced (optional)
2 tbsp-vegetable oil
4 spring onions, sliced (for toppings)
salt and pepper to taste

1 can delmonte pineapple chunks

For the marinade
2 tbsp soy sauce
the juice of the pineapple (from the chunks)
3 tbsp of grated ginger
Sauce
1/2 cup Tomato Ketchup

3tbsp-sweet and sour chili sauce
200ml water
What you do:
Mix the marinade ingredients in a bowl. Add the meat. Mix well. Leave to stand for 15 mins. Roll the chicken in corn flour until coated.

Heat some oil in a pan until almost smoking hot and deep fry the chicken/pork for a couple of minutes until browned. Place onto a tray and set aside.
Heat the remaining oil in a frying pan. Add the garlic and grated ginger and fry for 30 seconds. Add the carrots, onion, peppers, Stir fry quickly for 1 min. Add the sauce mix and bring to the boil. Add the fried chicken, pineapple and a pinch of Chinese five spice; mix well and season.

Serve with rice or noodles and garnish with chopped spring onions