1 pepper (any colour)
1 tablespoon vegetable oil
½ vegetable stock cube
225g tin of pineapple chunks (in own juice)
50g frozen peas
1 teaspoon soy sauce
1 teaspoon cornflour
- Peel and chop the onions
- Wash, de-seed and chop the pepper
- Cut the pork into bite sized pieces
- Heat the oil in a frying pan over a medium to high heat
- Add the pork to the frying pan. Cook for 5 minutes until all the pork is brown (about 5 minutes). Stir regularly
- Lower the heat to medium. Add the onions and pepper and cook until the onion starts to brown (this should take a few minutes)
- Mix the stock cube with 275ml of boiling water, in a measuring jug, and add to the frying pan. Reduce the heat to low, cover the frying pan and simmer for 15 minutes.
- Add the pineapple (with its juice), peas and soy sauce and cook – uncovered – for 5 more minutes.
- Mix the cornflour with a tablespoon of cold water in a small bowl and stir into the frying pan. This should thicken the sauce.
- Serve with boiled rice or noodles and a side of steamed vegetables
* Any leftover Chinese pork can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.
* You could use chicken or tofu instead of pork to make this recipe
* You could also add more vegetables to the recipe by including some baby sweetcorn, cabbage and/or diced carrot