that's life (Australia)
CHILLI PORK AND PINEAPPLE STIR FRY
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.