Empty My Fridge
Pineapple Pork Stir Fry
Ingredients
- Oil2 tbsp
- Pork loin · sliced500 g
- Salt¼ tsp
- Black pepper¼ tsp
- Garlic · minced2 cloves
- Ginger paste2 tsp
- Snow pea200 g
- Bell pepper · sliced1
- Chili pepper · sliced1
- Pineapple
- White wine vinegar1 tbsp
- Sugar2 tbsp
- Tomato · paste2 tbsp
- Soy sauce2 tbsp
- Sriracha sauce1–2 tbsp
- Cornstarch1 tbsp
- Chicken stock180 ml
- Noodle
- Scallion · chopped
- Chili flake · flakes
Instructions
- Mix the pineapple juice, white wine vinegar, sugar, tomato puree, soy sauce, sriracha and cornflour in a bowl until the cornflour is fully dissolved.
- Stir in the chicken stock and set the sauce aside.
- Heat the oil in a wok over high heat.
- Toss the pork with the salt and pepper, add it to the wok and cook for 3-4 minutes, stirring often, until lightly browned.
- Add the garlic, ginger, mangetout, red pepper, sliced chilli and pineapple chunks and fry for 3 minutes, tossing constantly, until the vegetables and pineapple are hot but still crunchy.
- Pour in the sauce and cook for a further 2-3 minutes, stirring often, until hot.
- Serve over boiled rice or noodles, topped with spring onions and chilli flakes.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicTomatoScallionBell pepperPineapplePork loinSnow pea
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