Heat the oil in a wok or large frying pan and stir-fry the pork for about 3-4 minutes until the pork is nearly cooked through.
Add the onion, carrot and sweet pepper and cook for a few minutes until still slightly crunchy. Add the pineapple chunks and allow to heat through.
Meanwhile in a small saucepan combine the tomato ketchup, soy sauce, vinegar and reserved pineapple juice. Bring to the boil and reduce the temperature to a simmer. Add the corn flour paste and stir until the sauce thickens.
Add the sauce to the wok and mix thoroughly.
* Serve with rice, noodles or jacket potato.
* You can use any vegetables you have.
* You can also use chicken or Quorn pieces instead of pork.
* Look out for water chestnuts or bamboo shoots in cans to add some extra variety.
* Use reduced sodium soy sauce to reduce the salt content of this recipe.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.