Sticky Pork & Pineapple Stir Fry (HC)
Ingredients
- 60g brown rice
- 1 tsp olive oil
- 130g lean pork strips
- Black pepper to taste
- ½ yellow pepper, sliced
- ½ onion, sliced
- 75g mushrooms, sliced
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 80g pineapple chunks in juice, drained (reserve 60ml juice)
- 1 spring onion, sliced (optional)
Sauce:
- 60ml reserved pineapple juice
- 1 heaped tbsp low-sodium soy sauce
- 1 tbsp apple cider vinegar (or rice vinegar)
- 1 heaped tsp honey
- 1 tsp cornflour
Instructions
Cook the brown rice according to the packet instructions.
Meanwhile, whisk together the pineapple juice, soy sauce, apple cider vinegar, honey and cornflour in a small bowl or jug until smooth.
Heat the olive oil in a large non-stick frying pan or wok over a medium-high heat.
Add the pork strips, season with black pepper and stir-fry for 3–4 minutes, until lightly browned. Remove from the pan and set aside.
Add the red pepper, yellow pepper, onion and mushrooms to the same pan. Stir-fry for 4–5 minutes, until just tender.
Stir in the garlic and ginger powders and cook for 30 seconds, until fragrant.
Add the pineapple chunks and cook for 30 seconds, just to heat through.
Pour in the sauce and stir continuously for 30–60 seconds, until it begins to thicken.
Return the pork to the pan and toss everything together for 1 minute, until the pork is heated through and evenly coated in the sauce.
Serve with the cooked brown rice and sprinkle over the sliced spring onion.
Note - Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan, adding a splash of water if the sauce needs loosening. The stir fry works equally well with chicken breast, beef strips, or firm tofu,