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Pork and Vegetable Stir-fry

Quick and easy stir-fry of pork and a mixture of vegetables, this makes an excellent family lunch or supper dish.

ingredients

serves 4
225 g (8 oz) can pineapple chunks
15 ml (1 tbsp) cornflour
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) soft brown sugar
15 ml (1 tbsp) white wine vinegar
5 ml (1 tsp) Chinese five-spice powder
10 ml (2 tsp) olive oil
1 red onion, sliced
1 garlic clove, crushed
1 fresh red chilli, seecied and chopped
2.5 cm (1 in) fresh root ginger
350 g (12 oz) lean pork tenderloin, cut into thin strips
175 g (6 oz) carrots
1 red pepper, seeded and sliced
175 g (6 oz) mangetouts, halved
115 g (4 oz) beansprouts
200 g (7 oz) can sweetcorn kernels
30 ml (2 tbsp) chopped fresh coriander
salt
15 ml (1 tbsp) toasted sesame seeds, to garnish

method

1. Drain the pineapple, reserving the juice. In a small bowl, blend the cornflour with the reserved pineapple juice. Add the soy sauce, rice wine or dry sherry, sugar, vinegar and five-spice powder, stir to mix and set aside.

2. Heat the oil in a preheated wok or large, non-stick frying pan. Add the onion, garlic, chilli and ginger and stir-fry for 30 seconds. Acid the pork and stir-fry for 2 - 3 minutes.

3. Cut the carrots into matchstick strips. Add to the wok with the red pepper and stir-fry for 2—3 minutes. Add the mangetouts, beansprouts and sweetcorn and stir-fry for 1 - 2 minutes.

4. Pour in the sauce mixture and the I reserved pineapple and stir-fry until the sauce thickens. Reduce the heat and stir-fry for a further 1-2 minutes. Stir in the coriander and season to taste. Sprinkle with sesame seeds and serve immediately.

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