1teaspooncornstarchdissolved in a bit of water to make a slurry
¼teaspoonsalt
3ozsugar snap peascut into long strips
Instructions
In a large frying pan heat the oil over medium-high heat. Add onion, carrot, pepper and corn to the pan and fry over medium heat until starting to soften, about 3-4 minutes. Add pineapple chunks and fry for another minute.
Deglaze with the pineapple juice. Stir in tomato paste, vinegar, sugar and cornstarch slurry and mix very well. Bring to a boil, then reduce heat to medium-low.
Add sugar snap peas and continue cooking for 2 minutes.