Pork and pineapple stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Schwartz Chinese 5 Spice Seasoning |
| ½ | teaspoon | Schwartz Garlic Granules |
| 2 | tablespoons | Cornflour |
| 12 | ounces | Pork fillet - thinly sliced; (375g) |
| 2 | tablespoons | Oil |
| 12 | ounces | Thinly sliced mixed vegetables; (eg carrots, |
| ; courgettes, (375g) | ||
| Baby sweetcorn) | ||
| 1 | 7 ounces tin pineapple rings sliced; (reserve syrup) | |
| ; (227g) | ||
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Soft brown sugar |
Directions
Mix the Chinese 5 Spice and Garlic Granules with the cornflour. Place in a large plastic bag with the pork and shake until evenly coated.
Heat the oil in a large pan or wok and stir-fry the pork for 1-2 minutes.
Add the vegetables and stir-fry for another 2 minutes. Add the pineapple, pineapple juice, white wine vinegar, soy sauce and soft brown sugar and cook until thickened. Serve with noodles.
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