I've developed this recipe, after much trial and error (not disgustingly inedible error, just not coming out quite the way I wanted it to): 1 can pineapple chunks in juice 2 tbsp soy sauce 2 tbsp vinegar (malt vinegar works fine for me) 2 tbsp ketchup 1 tbsp cornflour about 1/2 inch chopped ginger salt and sugar to taste if necessary (depends how sweet the pineapple chunks are, really) Prepare in advance in a bowl; mix in the cornflour fully. If I add ingredients gradually while cooking, it goes lumpy and doesn't come out right. Cook the sauce at the last moment, in a hot frying pan with oil. Stir it constantly until it changes colour and goes thick. Then serve it straight away (with battered deep-fried quorn chunks, if you're me!). mobbsy and razornet seemed to like it a lot, and to me it is indistinguishable from sweet and sour sauce from a (nice) Chinese restaurant.
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1 can pineapple chunks in juice
2 tbsp soy sauce
2 tbsp vinegar (malt vinegar works fine for me)
2 tbsp ketchup
1 tbsp cornflour
about 1/2 inch chopped ginger
salt and sugar to taste if necessary (depends how sweet the pineapple chunks are, really)
Prepare in advance in a bowl; mix in the cornflour fully. If I add ingredients gradually while cooking, it goes lumpy and doesn't come out right. Cook the sauce at the last moment, in a hot frying pan with oil. Stir it constantly until it changes colour and goes thick. Then serve it straight away (with battered deep-fried quorn chunks, if you're me!).