ASDA Health Matters

A fresh and healthy stir fry, which makes the most of a classic sweet and sour flavour combination.

Method

1. Mix together the cornflour and the juice from the tinned pineapple, until smooth. Then add enough water to make 200ml and add the vinegar.
2. Cut the pork into small strips or cubes and fry, over a medium heat, in a large non-stick pan or wok for 5-10 minutes until the meat is almost cooked through.
3. Add the leek, carrot and peppers and cook for another 5 minutes.
4. Add the drained pineapple pieces and the mangetout and cook for another 2 minutes, stirring all the time.
5. Finally, add the pineapple juice and bring to the boil, until the sauce thickens. Then serve with brown rice.
6. Alternative: use 4 small chicken breasts instead of pork, or half the amount of pork and add a handful of halved roasted almonds at the end.

Serves: 4

Time: 30 mins

Store leftovers in the fridge (but for no longer than 2 days). How about eating it for tomorrows lunch?

Allergy advice
Contains: Some vinegars contain sulphites and barley (gluten).

Reproduced with the kind permission of the Food Standards Agency.