Sweet and Sour Vegetable Stir-fry with Rice

Bring a saucepan of salted water to the boil.

Coarsely chop the red and baby corn into chunks.

Slice the spring onion and carrot along the diagonal. Cut the broccoli into small florets.

Finely chop the garlic. Cut the pineapple into bite-sized chunks.

Cut the red onion into wedges.

In a bowl, mix together the ketchup, sweet chilli sauce, plum sauce, worcestershire sauce, rice vinegar, oyster sauce, remaining water, red chilli and cornstarch.

Add the rice to the boiling water.

Heat the vegetable oil in a wok or frying pan. Add the garlic and onion and saute until fragrant.

Add the capsicum, brocolli, baby corn and carrot and stirfry. Add the sweet and sour sauce and pinapple.

Bring to the boil reduce then reduce the heat.

Drain the rice.

Serve the sweet and sour vegetables with the rice and garnish with spring onion.