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Nutrition:

  • kcal284
  • fat8g
  • saturates2g
  • carbs31g
  • sugars24g
  • fibre2g
  • protein24g
  • salt0.96g
    low

Method

  • step 1

    Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.

  • step 2

    Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.

  • step 3

    Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

Recipe from Good Food magazine, August 2009

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A star rating of 4 out of 5.37 ratings
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