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  1. Home
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Chilli pork and pineapple stir-fry

Stir-fries should be your go-to for weeknight meals – not only are they really quick to make (this one is just 20 mins!) you can also get creative, like with the sweet addition of pineapple. - by Hannah Oakshott
  • 08 Mar 2018
Chilli pork and pineapple stir-fry
Cook: 19 Minutes - easy - Serves 4 - nut-free - dairy-free - egg-free - pregnancy-safe
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Stir-fries should be your go-to for weeknight meals – not only are they really quick to make (this one is just 20 mins!) you can also get creative, like with the sweet addition of pineapple.

Ingredients

400 g uncrumbed pork leg schnitzels

8 green spring onions

1 Tbsp vegetable oil

1 medium red capsicum, chopped into 3cm pieces

425 g canned pineapple slices, drained, halved

2 Tbsp soy sauce

1 Tbsp hoisin sauce

2 tsp sambal oelek

1 Tbsp water

2 cups cooked white rice

Method

  1. Cut pork into 3cm pieces. Chop six of the onions into 3cm lengths. Cut remaining onions diagonally into thin slices. Reserve for garnish.
  2. Heat 1 tsp of the oil in a large, non-stick wok over a medium to high heat. Add pork in two batches, adding another 1 tsp oil with second batch. Stir-fry for about 2 minutes, until browned and just cooked. Remove.
  3. Add capsicum, chopped onions and remaining oil to same, hot wok. Stir-fry for 2 minutes. Remove. Add pineapple to wok. Gently stirfry for about 1 to 2 minutes, or until lightly golden.
  4. Return pork, capsicum and onions to wok with combined sauces, chilli and water. Gently stir until sauce is boiling and mixture is hot. Remove.
  5. Serve stir-fry with rice. Garnish with reserved onions.

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