Ingredients
2 Tbsp oil
3 – 4 cloves garlic, crushed (1 tsp crushed)
1 large onion, sliced
600 g pork schnitzels or lean pork steaks
1 cup pineapple pieces in juice or syrup (1 x 225g can)
1/4 cup tomato or steak sauce
2 Tbsp malt or white vinegar
2 Tbsp Chelsea Soft Brown Sugar
1/2 red pepper, deseeded and sliced
1/2 green pepper, deseeded and sliced
1/2 yellow pepper, deseeded and sliced
1 cup canned baby sweet corn
1 cup slice button mushrooms
1 cup fresh or frozen green beans
1/2 cup bean sprouts
2 Tbsp chopped parsley or coriander
1/2 cup chicken or beef stock
1 Tbsp cornflour
Method
Slice the pork into 5 mm strips or fingers.
Heat the oil in a large non stick frying pan or wok. Add the garlic and onion and cook for 2 minutes. Add the pork and stir until all pinkness goes and it is evenly browned. . Add the pineapple pieces (keep the juice separate) and tomato sauce, vinegar, Sugar and all the vegetables and parsley. Stir and cook for 5 minutes. Mix the stock, cornflour and reserved pineapple juice together and pour into the pork and vegetable mixture. Cook a further 2 minutes until the mixture thickens. Serve with rice or noodles.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 187 people added this to their Favourite Recipes.
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