Step 1

Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat.

Step 2

Add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.

Step 3

Add the sliced pepper, sugarsnap peas, babycorn and water chestnuts and cook for a further minute.

Step 4

Add in the garlic and ginger and cook for another minute.

Step 5

Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice) and stir.

Step 6

Bring to the boil, and then turn down the heat and let it bubble (stirring every so often) until slightly thickened.

Step 7

Serve with boiled or fried rice.