Yummy chinese style sweet and sour!

Made this last night - verdict for lunch today = yummy! I made a couple of substitutions (sugar for honey and the like) and the stats are great - especially on the protein!

Ingredients
250 g Tempeh - cubed (or chicken or pork for non veggies )
400g tin of Pineapple chunks in 100% juice (check for added sugars!)
2 tblsp soy sauce
2 tblsp olive oil
1 cup veggie stock
1/4 cup of cider vinegar
1 tblsp liquid honey
1/2 an onion - diced
1/2 broccoli head - chopped up
3 celery stalks - chopped
10 white button mushrooms - sliced
1 large red capsicum (or 2 small ones) Chopped into chunks
10 long green beans, chopped
1 - 2 tblsp of cornflour

In a skillet braise the Tempeh in the soy sauce and veggie stock for about 10 mins
Remove the tempeh (with tongs) and leave the liquid in the skillet - set aside
In another pan brown the tempeh in the olive oil - about 5 - 10 mins - set aside
In the first pan (with the stock and soy) add juice from pineapple can, honey, vinegar and stir well
Slowly sprinkle in the cornflour, stirring as you go and bring to boil. You can add more or less cornflour depending on the consistency of the sauce you want
Once the sauce thickens add onions, and red capsicum and reduce to simmer for 3 - 5 mins
Add all other veggies and pineapple chunks and mix in.
Pop a lid over the skillet and simmer till broccoli etc softens
Add the tempeh and stir through

Serve hot over rice, cous cous, quinoa or by itself

4 Serves
Cals = 266 Carbs: 40g, Fat 12g, Protein 19g, Sugar 18g

If you aren't veggie I am sure it would be great with chicken or pork instead of tempeh but you'd need to update the cals