Vegetables and pineapple in sweet and sour sauce

Ingredients for 2 servings:

• 8 slice(s) ginger, thick
• 2 garlic cloves, halved
• Oil, neutral
• 2 tbsp sugar, approx.
• 1 chili pepper(s)
• 300 ml tomato puree
• 1 shot of white wine vinegar, good quality
• 200 g pineapple
• 300 g pepper, colorful
• 1 onion(s)
• 2 cups rice
• 4 cup(s) water, lightly salted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

caramelized pineapple, peppers, onions

First, make the sweet and sour sauce. You can easily double the amount and use it for other dishes. Lightly fry the halved garlic cloves and ginger slices in neutral oil. Add about 2 tablespoons of sugar and caramelize until lightly colorless. Add the chili and tomato puree. Simmer for about an hour. Add a little salt and a splash of vinegar, but don’t overdo it with the vinegar. If necessary, remove the lid from the pot to allow any excess vinegar to boil off. Now remove the chili, ginger, and garlic; the sauce will be similar to thin ketchup. Cut the pineapple and peppers into bite-sized pieces and the onion into strips. Place in three bowls. Add the rice and lightly salted water. 7 minutes before the rice is cooked, put a shallow pan or wok on the stovetop with a little oil and turn the heat to 2/3. Fry the peppers and remove. Fry the pineapple until lightly browned, add a little sugar for flavor, and remove. Add to the peppers and sprinkle with a little salt. Sauté the onion strips and add the appropriate amount of sweet and sour sauce; the exact amount is a matter of taste. When the rice is done, add the pineapple and peppers to the sauce and bring to a boil briefly. Tip: You can, of course, add other vegetables, but don’t overdo it. Adding more vegetables doesn’t necessarily make it better; it just creates a flavor jumble.