CHILLI PORK AND PINEAPPLE STIR FRY

SERVES 4

PREP AND COOK: 20 MINS

400g uncrumbed pork schnitzel steaks

8 green spring onions

1 tblsp vegetable oil

1 medium red capsicum,

chopped into 3cm pieces

425g can pineapple slices in juice, drained, halved

2 tblsps soy sauce

1 tblsp hoisin sauce

2 tsps sambal oelek (chilli paste)

Cooked white rice, to serve

1 Cut pork into 3cm pieces. Chop six of the onions into 3cm lengths. Cut remaining onions diagonally into thin slices. Reserve these for the 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, or 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 and gently stir-fry for about 1 to 2 minutes, or until lightly golden.

4 Return pork, capsicum and onions to wok with combined sauces, chilli and

1 tblsp of water. Gently stir until sauce is boiling and mixture is hot. Remove from heat. 5 Serve stir-fry with cooked rice. Garnish with reserved onions.