Sweet-and-Sour Vegetables

1 cup sliced carrots

1 large green pepper, seeded and cut into bite-sized pieces

1 onion, sliced

2 cloves garlic, crushed

1 teaspoon grated ginger

1 cup water, divided

4 cups broccoli

6 green onions, trimmed and cut into 1-inch lengths

1 cup unsweetened pineapple juice

¼ cup rice vinegar

2 tablespoons soy sauce

cup brown sugar

2 tablespoons cornstarch

1 cup fresh pineapple chunks

1. Place the carrots, onion, green pepper, garlic, and ginger in a large saucepan with ½ cup of the water. Bring the water to a boil and let cook for 5 minutes, stirring frequently.
2. Add the broccoli, green onions, and the remaining ½ cup of water. Bring the water to a boil; reduce the heat, cover, and let simmer for 5 minutes.
3. Meanwhile, in a small bowl, thoroughly combine the pineapple juice, rice vinegar, soy sauce, brown sugar, and cornstarch.
4. Add the pineapple juice mixture and the pineapple chunks to the wok. Increase the heat to medium and cook, stirring constantly, until the sauce thickens.