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1 clove garlic, crushed 200ml (8 oz) can pineapple 2 level tblsp castor sugar 4 tblsp vinegar 4 tblsp soy sauce 2 level tblsp cornflour |
Meat-free Gluten-free Dairy-free Egg-free Nut-free |
Fry garlic in a little oil and drain on kitchen paper.
Drain pineapple, reserving juice. Cut fruit into chunks and put in a pan over a medium heat with garlic, sugar, vinegar and soy sauce.
Make juice up to 200ml (½ pint) with water. Use a little of this to blend with the cornflour to make a smooth paste. Stir into pan along with the remaining juice and water.
Bring to the boil, stirring continuously. The liquid will start to thicken and change colour, becoming translucent when completely cooked.
Season to taste and serve hot.
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