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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Diners will be clamouring for more when served up this healthier version of that all-time Chinese food favorite. Ingredients:
1/2 tablespoon sesame oil |
350 g lean pork, thinly sliced |
1 red capsicum, cut in chunks |
1 onion, coarsely chopped |
1 carrot, peeled, thinly sliced |
440 g pineapple chunks in juice |
1 teaspoon ginger, grated |
1 tablespoon reduced-sodium soy sauce |
1 1/2 tablespoons white vinegar |
1 1/2 tablespoons tomato sauce |
1 1/2 tablespoons brown sugar |
1 tablespoon cornflour |
400 g mashed sweet potato |
Directions:
1. Heat oil in a wok over a high heat. Add pork. Stir-fry until lightly browned. Add capsicum, onion and carrot. Stir-fry for 5 minutes.
2. Meanwhile, drain pineapple, reserving 1/2 cup of juice. Add ginger, reserved pineapple juice, soy sauce, vinegar, tomato sauce and brown sugar to wok. Stir. Cover and simmer for 5-10 minutes, stirring, until vegetables are tender.
3. Dissolve cornflour in water. Stir into sauce. Add pineapple pieces. Bring to the boil then reduce heat. Serve immediately with potatoes.
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