July 29, 2018
Dinner, Lunch, Main Dish,
Pork, Rice, White Rice, Vegetables, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, No Eggs, Non-Dairy more
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"From our Saturday newspaper, The Weekend West. Times are estimated."
Cut pork into 3cm pieces and chop six of the onions into 3cm lengths and cut remaining onions into thin slices and reserve for garnish.
Heat 1 teaspoon of the oil in a large, non-stick wok over a medium to high heat and add pork in two batches, adding another 1 teaspoon of oil with second batch and stir-fry for about 2 minutes, until browned and just cooked and then remove with a slotted spoon.
Add capsicum, chopped onions and remaining oil to same, hot wok and stir-fry for 2 minutes and then remove with slotted spoon and add pineapple to wok and gently stir-fry for about 1 to 2 minutes, or until lightly golden and then return pork, capsicum and onion to wok with combined sauces, chilli and water and gently stir until sauce is boiling and mixture is hot.
Remove and serve stir-fry with rice and garnish with reserved onion.
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