I really had planned to have a very different article for you this issue, but it has gotten a little more involved than I expected. I should have it ready for next issue.

So here is a recipe Grandma probably didn't serve back in her day. But it is really good and is worth the little effort just to try it. The stir fry can include any vegetables you like, I leave out the green pepper strips that are a standard in Sweet & Sour Chicken in most restaurants. And the toasted sesame oil is optional but delightful. If you choose to use plain vegetable oil it will still be very good. The sauce recipe makes about 2 cups and is plenty for this recipe. Left over sauce can be refrigerated for use later.

Mix the cornstarch into the water and add the soy sauce. Stir in the chicken cubes and marinate for 5 minutes. Heat the sesame oil in a wok or large skillet. Stir-fry the chicken in the hot oil till cooked through. Remove to a warm dish. Stir-fry the onion, celery and carrot till crisp-tender. Stir in the pineapple, water chestnuts, chicken and sweet & sour sauce. Heat just to a boil and serve with hot cooked rice. Serves 2 to 3

Mix vinegar, 1 cup water, sugar and seasonings. Cook and stir till sugar is dissolved. Mix 3 tablespoons water, cornstarch, and Worcestershire sauce. Stir into vinegar mixture and cook till thick and bubbly. Add ketchup and mix well.