Method
- Heat oil in non-stick fry pan. Add pork and stir fry until browned.
- Add onion, capsicum, carrot, celery and beans. Stir fry for around 5 minutes.
- Drain pineapple, but save ½ a cup of the juice.
- Add pineapple juice, vinegar, tomato sauce, brown sugar, ginger and soy sauce to pan. Stir.
- Cover pan with lid and simmer for around 5 minutes (until vegetables are tender).
- In a cup, mix cornflour with water, then stir into pan.
- Add pineapple pieces. Bring to the boil then remove from heat.
- Serve with rice.
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