- Serves 2 - Ready in 45 minutes -
N.B. You can use 300g frozen Quorn chicken-style pieces instead of the pork steaks, just defrost the Quorn pieces in the microwave until soft and then follow the instructions below just as if you were using the pork strips.
Gather together (for the sauce)…
1 x 400g tin of pineapple chunks, plus the juice from the tin.
2 garlic cloves, peeled and chopped (or 2 tsp lazy garlic ).
2cm piece root ginger, peeled and finely grated (I keep a large piece of root ginger in the freezer, as you can grate frozen ginger with the skin on).
1 tbsp reduced-salt soy sauce.
2 tbsp white wine vinegar.
2 tbsp brown sugar (any type).
3 tbsp tomato ketchup.
1/2 tsp dried chilli flakes.
Pinch of ground black pepper.
Gather together (for the stir fry)…
2 pork steaks, (approx. 300g of raw meat in total), cut up with scissors into bite-size strips (each approx. 3cm x 1/2 cm).
2 tbsp cornflour (or use plain flour) to coat the pork.
2 tbsp rapeseed oil or olive oil.
1 onion, thinly sliced and diced (to save time day-to-day, I keep a big box of onions I've chopped ahead-of-time, in the freezer, so I throw in 2 handfuls of those)..
1 red pepper, de-seeded and cut into long, thin strips.
1 yellow pepper, de-seeded and cut into long, thin strips.
1 green pepper, de-seeded and cut into long, thin strips.
Serve with…
Brown rice (80g dry-weight per person).
Get cooking…
1. Start to cook the brown rice (80g per person) 15 minutes before starting to cook anything else, so all parts are ready at about the same time. Meanwhile gather together and prep the other ingredients, so everything is to hand - as once you start the cooking, everything needs to go in one-after-the-other.
2. Put the 400g tin of pineapple (chunks and juice) in a medium bowl and add the 2 chopped garlic cloves, the 2cm of grated ginger, the 1tbsp of soy sauce, the 2 tbsp of white wine vinegar, the 2 tbsp of brown sugar, the 3 tbsp of ketchup, the 1/2 tsp of chilli flakes and the pinch of ground pepper. Stir well. Set aside.
3. Coat the 300g of pork slices in the 2 tbsp of cornflour and set aside.
4. Heat the 2 tbsp of oil in a lidded, large, non-stick frying pan or wok and gently stir-fry the thinly chopped onion and the strips from 3 peppers, with the lid on, for 3-5 minutes, until the onions are just browning slightly. Stir every minute or so.
5. Add the coated pork strips to the pan. Stir-fry for 4-5 minutes or until the pork is very lightly browned. Keep stirring often.
6. Add the pineapple-mix-sauce (that you prepared earlier), to the pan and bring to a simmer over a medium heat.
7. Cook for a final 5 minutes, stirring regularly until the pork is cooked through and the pineapple is hot.
8. Serve the stir-fry, piping hot, on top of the rice.