Pork and Vegetable Wok-fry

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Pork and Vegetable Wok-fry
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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
How healthy are the main ingredients?
carrotzucchinisalt
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.