Pork And Pineapple Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Schwartz, Schwartz2 | 4 | Servings |
INGREDIENTS
| 2 | t | Schwartz Chinese 5 Spice |
| Seasoning | ||
| 1/2 | t | Schwartz Garlic Granules |
| 2 | T | Cornflour |
| 12 | oz | Pork fillet – thinly sliced |
| 375g | ||
| 2 | T | Oil |
| 12 | oz | Thinly sliced mixed |
| vegetables eg carrots | ||
| courgettes 375g | ||
| Baby sweetcorn), Baby sweetcorn | ||
| 1 | 7 ounces tin pineapple rings | |
| sliced reserve syrup | ||
| 227g | ||
| 2 | T | White wine vinegar |
| 1 | T | Soy sauce |
| 1 | T | Soft brown sugar |
INSTRUCTIONS
Mix the Chinese 5 Spice and Garlic Granules with the cornflour. Place in a large plastic bag with the pork and shake until evenly coated. Heat the oil in a large pan or wok and stir-fry the pork for 1-2 minutes. Add the vegetables and stir-fry for another 2 minutes. Add the pineapple, pineapple juice, white wine vinegar, soy sauce and soft brown sugar and cook until thickened. Serve with noodles. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 407
Total Fat: 45.3g
Cholesterol: 57.8mg
Sodium: 842.8mg
Potassium: 196.2mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.4g
Protein: 10.1g