Sweet and Sour Vegetables

Prepare all vegetables before cooking: slice carrots into uniform pieces, chop broccoli into florets, cut onion into wedges, slice green pepper into 1-inch pieces, cut scallions into 1-inch pieces, crush garlic, and grate fresh ginger.

Make the sauce by combining unsweetened pineapple juice, cider vinegar, soy sauce, and brown sugar in a bowl; stir until the sugar dissolves completely.

Dissolve cornstarch in 2 tablespoons of water to create a slurry, then add this to the sauce mixture and whisk to combine.

Heat 1 cup of water in a large wok or wide skillet over medium-high heat until it comes to a boil.

Add carrots and broccoli to the boiling water and cook for 3 minutes until slightly tender but still crisp.

Stir in crushed garlic and grated ginger, cooking for 30 seconds until fragrant.

Add onion wedges and green pepper pieces to the vegetables and cook for 2 minutes, stirring occasionally.

Pour the sauce mixture into the wok or skillet and stir constantly as it comes to a gentle simmer.

Cook for 3-4 minutes, stirring frequently, until the sauce thickens and coats all the vegetables.

Drain the pineapple chunks from the juice and add them to the wok, folding gently to combine.

Add the scallions and toss all ingredients together until heated through, about 1 minute.

Transfer to a serving dish and serve immediately while the vegetables are still warm and crisp.