Namboothiri's Veg Plaza

I prepared all of the vegetables ahead of time, steaming the cauliflower and sauteeing the onions with the peppers.  While those were sauteeing, I prepared a simple sauce of water, cornstarch, vegetable stock, white vinegar, sugar, ketchup and pineapple juice.  I whisked this all together and added when the onions were somewhat tender.  You still want a bit of crunch there.  Allow to thicken and taste for seasoning before adding the pineapple chunks and remaining vegetables.  Heat through and serve over brown rice.  I topped mine with green onions.