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Pork and Pineapple Stir-Fry
Inspired by Iron Chef Chen Kenichi |
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Peanut Oil
3 cups chopped pineapple
700g Pork, thinly sliced
1 Red Capsicum
8 Spring Onions, cut diagonally into 2cm long pieces
2 Tbls. Shaoxing Wine (or substitute with sherry or white wine)
3 Tbls. Hoisin Sauce
1/2 tsp. five-spice powder
2 tsp. Sambal Oelek
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Stir-fry pork in batches over high heat in wok until golden brown and cooked through, set aside.
Stir-fry pineapple and capsicum in same wok over medium-high heat until capsicum is just tender.
Return pork to wok with remaining ingredients, cook until sauce boils and thickens slightly and coats all ingredients.
Serve on a bed of rice.
Taken from my little recipe site - http://plastic-chef.dhs.org
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Preparation Time: 30 minutes |
Serves: 4 |
| Recipe Origin: China |
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Submitted by: |
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Plastic Chef
Australia |
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| This recipe has been viewed 4474 times. |
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