Quick pineapple & pork stir-fry
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Turn up the heat on this classic sweet and sour combo with ginger, chilli and Chinese five spice.
Ingredients
Chinese 5 Spice
1 teaspoon(s), level
Pork loin steak, lean, raw
400 g
Pineapple in juice, drained
200 g
Pineapple Juice
20 ml
Cornflour
1 tablespoon(s), level
Asda Cider Vinegar
2 tablespoon(s)
Soy Sauce
2 tablespoon(s)
Tomato ketchup
2 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Peppers, all types
3 medium
Chilli, green or red
1 individual
Garlic
2 clove(s)
Root Ginger
1 teaspoon(s)
Pak Choi
200 g
Instructions
1
Sprinkle the Chinese five spice powder into a bowl with some seasoning. Add the pork and turn to coat. Set aside.
2
Drain the pineapple and reserve 30ml of the juice. Set aside the pineapple and pour the reserved juice into a jug, then whisk in the cornflour, cider vinegar, soy sauce, and tomato ketchup. Add 250ml cold water and set aside.
3
Mist a wok or nonstick frying pan with the cooking spray and stir-fry the pork for 3 minutes over a high heat, until just cooked through. Transfer to a plate.
4
Stir-fry the onion and peppers for 3-4 minutes before adding the chilli, garlic, ginger and pak choi. Cook for 2 minutes, stirring.
5
Return the pork to the wok or pan and add the pineapple chunks. Give the sauce a stir and pour it into the pan. Cook for 2 minutes, stirring, as the sauce thickens to make sure that everything is well coated. Serve immediately.
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