This sweet and sour pork with pineapple has had a healthy makeover, Containing 3 serves of vegetables per serve, over one-quarter of your daily dietary fibre needs and being lower in added sugars.
Ingredients
2 teaspoons cornflour (see tip)
Salt and pepper
500g lean pork fillet, thinly sliced
225g can pineapple pieces in juice, drained and reserve
2 tablespoons Celebrate Health Tomato Sauce
1 tablespoon white vinegar
1 tablespoon salt-reduced soy sauce (see tip)
1 tablespoon olive oil
1 large red onion, sliced
2 large carrots, peeled, halved, thinly sliced diagonally
1 large red capsicum, cut into strips
200g snow peas, trimmed, halved
4 cups steamed brown rice, to serve
Fresh coriander, to serve
Method
Place cornflour on a large plate and season with salt and pepper. Add pork and toss to evenly coat
Combine the drained pineapple juice, Celebrate Health Tomato Sauce, vinegar and soy sauce in a small bowl. Set aside
Heat half the oil in a large wok or non-stick frying pan over high heat. Stir-fry pork, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate
Heat remaining oil in same wok. Stir-fry onion and carrot for 2 minutes. Add capsicum and snow peas and stir-fry for 1-2 minutes or until vegetables are almost tender. Return pork to wok along with pineapple pieces and reserved sauce mixture. Stir-fry for 1-2 minutes or until hot
Serve with steamed rice, sprinkled with fresh coriander
Tips & Hints
For a gluten-free version of this recipe ensure you use gluten-free corn flour and soy sauce.
