| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Schwartz Chinese 5 Spice Seasoning |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 2 |
tb |
Cornflour |
| 12 |
oz |
Pork fillet – thinly sliced; (375g) |
| 2 |
tb |
Oil |
| 12 |
oz |
Thinly sliced mixed vegetables; (eg carrots, |
|
|
; courgettes, (375g) |
|
|
Baby sweetcorn) |
| 1 |
|
7 ounces tin pineapple rings sliced; (reserve syrup) |
|
|
; (227g) |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
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.
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