Quick and easy stir fry, the key to this one is to be organised with your prep as this will aide the cooking process.
What you need: feeds 4
400g pork fillet cut into 2cm cubes
2 small onions sliced
2 peppers (red, green or yellow) cut into 2cn cubes
Any green veg of your choice i.e. broccoli, mangetout, sugar snap peas
Thumb size piece of ginger, remove skin and grated
4 cloves garlic, minced or grated
1 fresh red chilli thinly sliced
2 tablespoons Oil (groundnut or sesame)
1 heaped teaspoon Chinese 5-spice
1 heaped teaspoon cornflour
3 tablespoons soy sauce
1 x 227g tinned pineapple chunks In juice not syrup (keep the juice)
2 tablespoons balsamic vinegar
You will also need a few small bowls for your prep and a wok or large frying pan.
How to make:
1. Prepare the pork into 2cm cubes and put into a dish, chop up the peppers, onions and green veg and place into a dish. Grate the ginger and garlic into a bowl and add the chopped chilli (Photo 1)
2. Add the 5-spice to the pork and use your hands to ensure all the pork is coated in the spice (Photo 2)
3. Put the cornflour into a bowl and make a paste by adding the balsamic vinegar and soy sauce (Photo 3)
4. Add the oil to the wok and heat needs to be very hot before you then add the pork. Cook for 4-5 minutes until browned then transfer to a bowl. (Photo 4)
5. You may need to add another tablespoon of oil to the pan, then add the garlic, ginger and chilli mix, keep stirring so they don’t burn for a minute (Photo 5)
6. Add the veg and pork, stir everything together and cook for a good 3-4 minutes, then add the pineapple chunks and the juice and the cornflour mix. Let everything cook for 2-3 minutes. Check that the pork is cooked through, just cut open a piece there should be no pink. (Photo 6, 7 & 8)
7. I decided to add noodles to mine, but you can always serve as it is with some rice. Enjoy ! (Photo 9 & 10).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.
