Oriental pork and pineapple

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 14
Servings 4
Time 20 minutes

Ingredients

  • 30
    ml
    olive oil
  • 300
    g
    pork fillet, cut into thin strips
  • 15
    ml
    sesame oil
  • 1
    onion, chopped
  • 15
    ml
    lemongrass, chopped
  • 1
    x 440 g tin pineapple chunks
  • 250
    ml
    chicken stock
  • 500
    ml
    frozen stir-fry vegetables
  • 250
    ml
    rice-shaped pasta
  • 30
    ml
    soya sauce
  • 30
    ml
    vinegar
  • 15
    ml
    brown sugar
  • 15
    ml
    cornflour
  • bean sprouts to garnish
 

Method

20 minutes
 
Heat the olive oil and fry the pork until cooked. Remove from pan.
Heat the sesame oil and cook the onion until soft. Add the lemongrass.
Drain the pineapple and reserve the liquid.
Add the chicken stock and pineapple liquid to the pan.
Add the frozen vegetables and pasta, and stir over medium heat until the pasta is tender.
Combine the soya sauce, vinegar, sugar and cornflour.
Stir it into the vegetable mixture.
Return the pork strips to the pan and season to taste.
Add the pineapple pieces and simmer for a few minutes until thickened slightly. Garnish with bean sprouts.
 

Read more on: pork  |  stir-fry
 

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