Pork and pineapple stir fry
6
Points®
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
Pork medallion or loin steak, raw
370 g, 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.
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