Pork and Vegetable Wok-fry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
