5ProPointsvalue
Prep time: 20 min
Cook time: 15 min
Serves: 4
The tangy sauce and coloured vegies in this stirfry combine to make a dish that pops on the plate (and in your mout
Ingredients
1 tbs peanut oil
540 g trimmed pork fillet, fat trimmed, thinly sliced, (buy 600g)
1 medium red onion, thinly sliced
1 medium red capsicum, chopped
1 medium yellow capsicum, chopped
2 tsp fresh ginger, finely grated
2 tbs kecap manis
1 tbs vinegar
400 g cherry tomato
300 g pineapple, peeled, finely chopped, (buy 1x500g)
Instructions
1. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry half the pork for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and pork.
2. Add onion and capsicums to wok and stir-fry for 2 minutes or until softened. Add ginger, kecap manis and vinegar and stir-fry for 1 minute. Add tomatoes and stir-fry for 5 minutes or until slightly thickened.
3. Return pork to pan with pineapple and stir-fry for 2–3 minutes or until heated through. Serve.
SERVE WITH: Long-grain white rice. Add 4 ProPoints values per serve for ½ cup (85g) steamed rice.
TIP: You can use a 425g can chopped pineapple (drained) in natural juice instead of fresh pineapple. The ProPoints values remain the same.