Sweet & sour pork

• Preparation time 15 minutes
• Cooking time 25 minutes
• Serves 4-6
• Freezableyes

Ingredients

• 2 cups jasmine rice
• olive or canola oil spray
• 500 g lean pork fillet, cut into thin strips
• 1 onion, sliced
• 1 small red capsicum, chopped
• 1 small green capsicum, chopped
• 1 carrot, sliced
• 440 g can pineapple pieces, drained and juices reserved
• ¼ cup tomato paste
• 1 tablespoon MAGGI Chilli & Garlic Sauce
• 2 tablespoons white vinegar
• 1 tablespoon cornflour
• coriander leaves, to garnish

Method

1. Cook rice in a large saucepan of boiling water for about 12 minutes or until tender.
2. Drain well.
3. Spray a nonstick wok or frying pan with oil and heat.
4. Add pork and cook in batches for 2-3 minutes over high heat, until browned and cooked through but tender; set aside.
5. Reheat wok, add onion with 1 tablespoon water, and stirfry until golden.
6. Add capsicum and carrot and stirfry until tender.
7. Place pineapple juice, tomato sauce, chilli and garlic sauce, vinegar and cornflour in a jug and whisk until smooth.
8. Return pork to wok, add the sauce and pineapple, stirring until sauce boils and thickens.
9. Garnish with coriander leaves.
10. Serve with rice.

HINT: Replace the pork with chicken breast fillets or cubed firm tofu

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: Replace the pork with chicken breast fillets or cubed firm tofuyes, Spice, survival-from-the-fittestSpice