Cut the fuss out of cooking with this speedy, light and healthy midweek supper for two
Nutrition and extra info
Nutrition:
- kcal284
- fat8g
- saturates2g
- carbs31g
- sugars24g
- fibre2g
- protein24g
- salt0.96g
Ingredients
- 227g can pineapple slices in juice, drained and chopped, juice reserved
Pineapple
pine-ap-pelWith its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 tbsp cornflour
- 1 tbsp tomato sauce
- 1 tsp each soy and brown sugar
- 2 ½ tbsp rice wine vinegar or white wine vinegar
- 1 tbsp sunflower oil
Sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 200g stir-fry pork strips, trimmed of fat
Pork
paw-kOne of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 red pepper, cut into chunks
- 3 spring onions, quartered and shredded
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
Method
Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.
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