Wash and chop the green peppers and red peppers into bite-sized pieces.

Drain the water chestnuts and baby corn from their cans.

In a large pan or wok, heat a bit of oil over medium-high heat. Add the chopped green peppers and red peppers. Stir-fry for a few minutes until they start to soften.

Add the drained water chestnuts and baby corn to the pan with the sautéed peppers. Continue to stir-fry for another few minutes until the vegetables are tender-crisp.

Open the 12 cans of Contadina Sweet and Sour Sauce with Pineapples. Pour the sauce over the sautéed vegetables.

Pour 2 cups of white wine into the pan. Stir well to combine the sauce, vegetables, and wine.

Allow the mixture to simmer over medium heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Taste the sweet and sour sauce and adjust the seasoning if needed. You can add a bit of salt, pepper, or sugar to balance the flavors according to your preference.

Once the sauce has thickened to your liking and the vegetables are tender, remove from heat.

Serve the Contadina Sweet and Sour Sauce over rice or noodles. Enjoy your homemade sweet and sour dish with a delightful blend of flavors!