* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1tspoil
280glean pork (trim off fat and cut into cubes)
1large onion (cut into large chunks)
2carrots (cut into matchsticks)
1medium sweet green pepper (deseeded and cut into large chunks)
140gcan of pineapple slices in fruit juice (drained and juice reserved, cut into chunks)
2tbsptomato ketchup/paste
2tbspsoy sauce
1tbspvinegar
1tspcorn flour (mixed with 2 teaspoons of water to make a paste)
1
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.
2
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.
3
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.
4
Add the sauce to the wok and mix thoroughly.
Handy Hints
5
* 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.
Ingredients
1tspoil
280glean pork (trim off fat and cut into cubes)
1large onion (cut into large chunks)
2carrots (cut into matchsticks)
1medium sweet green pepper (deseeded and cut into large chunks)
140gcan of pineapple slices in fruit juice (drained and juice reserved, cut into chunks)
2tbsptomato ketchup/paste
2tbspsoy sauce
1tbspvinegar
1tspcorn flour (mixed with 2 teaspoons of water to make a paste)
Directions
1
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.
2
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.
3
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.
4
Add the sauce to the wok and mix thoroughly.
Handy Hints
5
* 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.
