Clean / brush the mushrooms, remove the stems and cut into quarters. Cut the Chinese cabbage leaf hearts into small diamonds. Clean and wash the pointed peppers and cut into small diamonds. Peel the onion, cut in half and cut into small wedges / assemble apart. Clean and wash the spring onions and cut diagonally into rings. Made from pineapple juice (200 ml), tomato ketchup (2 tablespoons), brown sugar (2 tablespoons), light rice vinegar (2 tablespoons), light soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons), rice wine (2 tablespoons), Mix tapioca starch (1 tbsp) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth) into a sweet and sour sauce. Remove the oil except for about 2 tablespoons, heat, add the vegetables (mushroom quarters, chi-nakohl leaf hearts lozenges, pineapple pieces, pointed pepper lozenges, onion pieces and spring onion rings) and stir-fry for approx. 5 - 6 minutes. Deglaze / pour in the sweet and sour sauce and simmer until the liquid begins to thicken. Then slide the wok off the stove.