1 Tbsp soy oil
450g pork fillet, diced
1 red onion, diced
1 clove garlic, sliced
3cm piece fresh ginger, finely sliced
1 carrot, peeled and sliced on an angle
½ yellow capsicum, sliced
½ red capsicum, sliced
½ fresh pineapple, peeled and cored, flesh diced
½ cup chicken stock or water
1 cup Chinese barbecue sauce (char siu)
Rice and steamed Asian-style greens, to serve

Preheat a wok or frying pan, add the oil and sauté the pork, onion, garlic and ginger for 3-4 minutes until coloured and fragrant. Remove from wok and set aside to rest.
Reheat wok or pan, add the sliced carrot, capsicums and pineapple, and sauté for 2 minutes.
Add the stock or water and cook for 2 minutes to soften the carrot.
Add the BBQ sauce and return pork and onion mix to pan, heating through.
Serve over rice with steamed Asian greens.