Ingredients
4 tbsp sunflower oil
600g pork fillet, trimmed and thinly sliced
1 bunch asparagus, trimmed, cut in half lengthways and sliced
1 cucumber, thinly sliced
2 courgettes, cut in half lengthways and thinly sliced into half-moons
1 each red and yellow pepper, deseeded and thinly sliced
2 red onions, thinly sliced
snipped chives, to garnish
noodles or rice, to serve
FOR THE SWEET & SOUR SAUCE
1 red onion, finely chopped
2 garlic cloves, chopped
50g sugar
50g canned pineapple, finely chopped
1 tbsp tomato ketchup
1 tbsp white wine vinegar
Method
-
To make the sauce, mix all the ingredients together in a pan and cook over a low heat for 5 mins.
-
For the stir-fry, heat the sunflower oil in a wok or large frying pan, add the pork and stir-fry over a high heat for about 5 mins or until evenly browned. Add the asparagus, cucumber, courgettes, red and yellow peppers, and red onion, and stir-fry for 5 mins or until the veg is tender but still crisp. Add the sauce and cook, stirring constantly, for a further 2 mins or until the pork is cooked through. Sprinkle with chives and serve immediately with noodles or rice.
