- 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
| - 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
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