Mon, 19 February 2018
INGREDIENTS:
227g can pineapple, slices in juice, drained and chopped, juice reserved
1 tbsp. cornflour
1 tbsp. tomato ketchup
1 tsp each soy and brown sugar
2 tbsp. rice wine vinegar or white wine vinegar
1 tbsp. sesame oil
200g stir-fry pork strips, trimmed of fat
1 red pepper, cut into chunks
3 spring onions, sliced
METHOD:
Mix 4 tbsp. of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs.
Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through.
Scatter with the remaining spring onions and serve with rice or noodles.
