Pork, peppers & pineapple stir-fry
Enjoy this quick, healthy stir-fry.
- 1 tbsp soy sauce
- 1 tbsp Rice wine
- ¼ tsp Chinese 5 spice powder
- ¼ tsp garlic paste
- 200 g pork fillet
- Spray oil
- 1 red pepper (de-seeded and sliced)
- 6 spring onions (sliced)
- 227 g can pineapple pieces (drained)
- 100 g fine green beans (frozen )
- 125 g whole wheat noodles
- Mix together the soy sauce, rice wine or dry sherry, Chinese 5 spice and garlic paste in a shallow dish.
- Cut the pork fillet into ½ cm/¼ inch slices and add to the mixture, turning to coat.
- Boil the Chinese noodles about 3-4 minutes, or according to instructions on the pack.
- Spray a pan or wok with oil and heat.
- Add the pork slices and brown about 2 minutes each side.
- Add the spring onions, peppers, drained pineapple pieces and fine green beans.
- Stir-fry 2-3 minutes until vegetables are crisp-tender.
- Serve the pork and vegetables with the drained noodles.