Photo of Pork and pineapple stir fry by WW

Pork and pineapple stir fry

8
8
8
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
You will get the best results from this recipe if you leave the pork to marinate overnight.

Ingredients

Rice, white, dry

1 cup(s), jasmine, (200g)

Vegetable oil

2 tsp

Trimmed pork medallion steak

300 g, (buy 370g), fat trimmed, thinly sliced

Red onion

1 medium, halved, thinly sliced

Red capsicum

1 medium, cut into thin strips

Carrot(s)

1 medium, halved lengthways, thinly sliced

Sugar snap peas

100 g, trimmed

Pineapple

340 g, (1/2 medium), peeled, halved lengthways

Fresh basil

¼ cup(s), shredded

Kecap manis

20 ml

Vinegar

10 ml

Fresh red chilli

½ whole, chopped

Instructions

  1. Cook rice following packet instructions.
  2. Meanwhile, heat half the oil in a large non-stick wok over high heat. Stir-fry pork until browned. Add remaining oil to wok and reduce heat to medium high.
  3. Stir-fry onion for 1 minute. Add capsicum, carrot and sugar snap peas, stir-fry for 2 minutes, then add 1 tablespoon of water and stir-fry for a further minute or until vegetables are cooked.
  4. Return pork and any juice to wok, add pineapple, ¾ of the basil and combined kecap manis, vinegar and chilli. Toss until heated through.
  5. Serve stir-fry spooned over rice, sprinkled with remaining shredded basil leaves.