Ingredients
Pork & Pineapple Stir Fry
- 750g pork fillet - cut into 1/2 cm slices
- 1 tablespoon cornflour
- Garlic salt and freshly ground black pepper
- 2 tablespoons cooking oil
- 4 cups stir fry vegetables - cut to a similar size
- 4 cloves garlic - crushed
- 2 teaspoons fresh ginger - grated
- 425g can pineapple pieces in juice
Stir Fry Sauce
- 1/3 cup pineapple juice from the canned pineapple pieces
- 1 tablespoon cornflour
- 1/4 cup each: water, soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sriracha or any other hot sauce
- 1 teaspoon sesame oil
- Rice for serving
Method
Pork & Pineapple Stir Fry
- Combine the sliced pork with the cornflour, garlic salt and pepper.
- Heat 1 tablespoon oil in a wok over a high heat.
- Brown the pork in batches being careful not to overcook - set aside.
- Add the remaining 1 tablespoon oil to the wok and turn the heat down slightly.
- Tip in the stir fry vegetables and cook for 3 minutes, stirring often.
- Stir through the garlic and ginger and cook for a further minute.
- In a small bowl, mix a little of the pineapple juice with the cornflour. Add in the other sauce ingredients and add to the pan. Stir until the sauce thickens. Add in the pineapple pieces.
- Stir through the seared pork and any resting juices.
- Serve the pork stir fry with rice.