Preparation time:
0 minutes
Ingredients
| Ingredients |
Nutrition Facts |
Amount per serving |
| 1 TBSP salt-reduced soy sauce |
Calories |
426 |
| fresh coriander, to serve |
Total Fat |
8 g |
| 2 TSP corn flour |
Saturated Fat |
2 g |
| salt and pepper, to taste |
Total Carbohydrate |
76 g |
| 2-3 bell peppers, different colour, cut into chunks |
Dietary Fibre |
10 g |
| 500g lean pork fillet, cut into chunks |
Total Sugars |
17 g |
| 225g can pineapple pieces in juice, drained and reserved |
Protein |
36 g |
| 1 onion, sliced |
Cholesterol |
81 mg |
| 2 TBSP tomato sauce |
Vitamin D |
10 IU |
| 1 TBSP white vinegar |
Calcium |
77 mg |
| 1 TBSP olive oil |
Iron |
3.5 mg |
|
Potassium |
1125 mg |
|
Sodium |
392 mg |
Method
1. Mix corn flour, pepper, and salt in a large plate.
2. Add in pork and toss well until coated.
3. Combine 2 TBSP tomato sauce, 1 TBSP soy sauce, 1 TBSP white vinegar and drained pineapple juice in a small bowl.
4. Preheat half oil in a non-stick frying pan and stir-fry pork until golden, for a few minutes. Once done, remove to a plate.
5. Add the remaining oil to the same pan and stir-fry onion for 2-3 minutes.
6. Next, add in bell peppers and continue stir-frying until veggies are tender, for 1-2 minutes. Add in pork along with the reserved sauce mixture and pineapple chunks and stir-fry until heated through, for 1-2 minutes.
7. Serve with steamed rice and enjoy!