Easy pork and pineapple stir-fry
Ready from start-to-finish in just 15 minutes, this pork stir fry requires just 5 ingredients and is packed with crunchy Chinese cabbage, juicy pineapple and tasty hoisin sauce
Ingredients
- 500 g nz pork stir-fry strips
- 1/2 wombok (chinese cabbage), finely shredded (5 cups)
- 400 g can pineapple pieces, drained, ¼ cup juice reserved (or use ½ fresh pineapple, chopped)
- 1/4 cup hoisin sauce
- 1/4 cup reduced-salt soy sauce
Steps
- In a wok or large frying pan, heat a little peanut oil on high.
- Stir-fry pork in two batches for 1-2 minutes each, then set aside in a bowl.
- Add cabbage to wok and stir-fry for 1 minute until wilting.
- Return pork to wok with pineapple, juice and sauces. Stir-fry for 1-2 minutes, then remove from heat.
- Serve on a bed of rice noodles, sprinkled with coriander leaves and sliced chilli.
