Sweet and sour vegetables

400g (15 oz, 2¼ US cups) frozen Oriental vegetables
3 tblsp brown sugar
1 tblsp rice vinegar
a pinch of salt
125ml (4 fl oz, ½ US cup) pineapple juice
1 tblsp cornflour or rice flour
1 tblsp oil for stir frying
75g (3 oz, ½ US cup) pineapple chunks

Drop the frozen vegetables into warm water and leave to stand for 5-10 minutes to remove glaze. Drain.

Mix sugar, vinegar, salt, juice and cornflour or rice flour together in a small bowl.

Stir fry frozen vegetables in hot oil until tender but not overcooked. Add pineapple chunks and sauce, giving sauce a quick re-stir.

Cook until thickened and serve hot.