Pork and Vegetable Wok-fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 12 ozs pork fillets (cut into finger-size pieces)
- 1 red Bell pepper (seeds removed and thinly sliced)
- 2 carrots (cut into thin sticks)
- 2 Zucchini (sliced)
- 3 Tbsps sweet Chili sauce
- 1 Tbsp white wine vinegar
- 2 Tbsps Pineapple juice
- 8 ozs canned Pineapple (slices)
- 7 ozs canned Water chestnut (drained and rinsed)
- 1 handful Mung bean sprouts
- salt
- peppers
- To serve
- boiled Rice
- To garnish
- 3 scallions
Preparation
Kitchen utensils
1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Parchment paper, 1 Ice cream machine
Preparation steps
1.
Heat the oil in a large frying pan or wok over a high heat. Add the pork, pepper, carrots and courgettes and cook for 3-5 minutes, stirring, until the pork is cooked through and the vegetables are softening.
2.
Stir in the sweet chilli sauce, vinegar and pineapple juice. Bring to a boil, then stir in the pineapple, water chestnuts and mung beansprouts and heat through. Season to taste with salt and pepper.
3.
Place the rice in 4 warmed serving bowls and divide the pork mixture between the bowls. Snip the spring onions over the top and serve immediately.
