Pork Stir-fry

Pork Stir-fry Serves: 4 Prep: 15 mins Cook: 12 mins Stir-fries are always a popular choice for a midweek supper, as they introduce variety into the week’s menus and are quick to cook. Ingredients 2 tbsp dark soy sauce 1 tbsp Chinese rice wine 1 tbsp Chinese rice vinegar 1 tbsp soft brown sugar 1 tsp Chinese five-spice powder 8 oz/225 g canned pineapple rings in juice 1 tbsp cornstarch 1 tbsp peanut oil 4 scallions, chopped 1 garlic clove, finely chopped 1-inch/2.5-cm piece of fresh gingerroot, finely chopped 12 oz/350 g pork loin, cut into very thin strips 3 carrots, cut into thin sticks 6 oz/175 g baby corn 1 green bell pepper, seeded and cut into thin sticks 3/4 cup bean sprouts 4 oz/115 g snow peas Steps 1) Mix the soy sauce, rice wine, rice vinegar, sugar, and five-spice powder together in a bowl. Drain the pineapple, reserving the juice in a measuring cup. Chop the pineapple and set aside until required. Stir the cornstarch into the pineapple juice until a smooth paste forms, then stir the paste into the soy sauce mixture and set aside. 2) Heat the peanut oil in a preheated wok or large, heavy-bottom skillet. Add the scallions, garlic, and ginger and stir-fry for 30 seconds. Add the pork strips and stir-fry for 3 minutes, or until browned all over. 3) Add the carrots, baby corn, and green bell pepper and stir-fry for 3 minutes. Add the bean sprouts and snow peas and stir-fry for 2 minutes. Add the pineapple and the soy sauce mixture and cook, stirring constantly, for an additional 2 minutes, or until slightly thickened. Transfer to warmed serving bowls and serve immediately. Nutrition Information Calories .............. .274 Protein .............. .23g Carbohydrate ......... .25g Sugars ............... .16g Fat .................. 10g Saturates .............. .3g Variation Substitute the Chinese rice wine with the same amount of dry sherry and replace the snow peas with the same amount of sugar snap peas. Cook’s Tip Chinese five-spice powder, which is different from the Indian blend, consists of Sichuan pepper, fennel, cloves, cinnamon, and star anise