Chinese Pork Stir Fry with Pineapple
For the Sauce
- 180 ml Pineapple juice from can
- 5 tbsp Gluten free soy sauce
- 3 tbsp Rice vinegar
For the Stir-Fry
- 400 g Pork tenderloin cut into thin strips
- 1 tbsp Potato starch
- 100 g Basmati Rice
- 135 Pineapple chucks, in juice (keep the juice)
- 1 Red bell pepper, sliced
- 1/2 Onion, sliced
- 2 Cloves of Garlic crushed
- 1/2 Chilli, seeds removed and finely chopped
- 1 inch Fresh Ginger peeled and grated
- 2 tbsp Coconut Oil
- 2 Spring onions sliced to serve
- Cut the pork into the thinnest slices possible. Season with salt and pepper, and coat in potato flour.
- Cook the rice according to instructions. Drain the pineapple but keep some of the juices for the sauce. Cut the peppers into strips, and cut the onion into thin slices. Half the chilli, remove the seeds, then finely chop. Peel and grate the ginger.
- Prepare the sauce by mixing all sauce ingredients in a bowl.
- In a wok or large pan, heat 1 tablespoon of coconut oil, and stir fry all the vegetables (pepper, onion, garlic, chilli, ginger) over a high heat for about 3 minutes. Add the drained pineapple and fry together for another 2 minutes, then transfer everything onto the plate.
- Add a second spoon of oil to the pan and fry the tenderloin on high heat for about 3 minutes, stirring constantly.
- Put the vegetables back into the pan and mix, then add the sauce. Cook over a high heat for about 2 minutes until the sauce thickens.
- Sprinkle with chopped spring onions and serve with rice