2 tsp Chinese five spice
2 cloves garlic, chopped
1/2 tsp lemon grass
2 tbsp cornflour
300g (12 oz) pork fillet, cut into strips
1 tbsp olive or rapeseed oil
1 medium carrot, chopped into strips
100g (4 oz) sweetcorn
4 spring onions, chopped finely
1 small red onion, chopped finely
75g (3 oz) broccoli florets
225g (9 oz) pineapple chunks, reserve the juice
1 tbsp soft brown sugar
1 tbsp soy sauce
2 tbsp white wine vinegar
- Heat the oil in a large pan or wok. Add the chopped garlic and stir fry for 1 minute on a high heat. Mix the Chinese five spice with the lemon grass and cornflour. Put the mixture into a plastic bag and add the strips of pork. Shake well so that the pork is coated with the mixture.
- Add the pork to the pan containing the garlic. Stir fry for 2 minutes then add the carrot, sweetcorn, spring onions, red onion and broccoli. Stir fry for 3-4 minutes.
- Add the pineapple chunks and juice, white wine vinegar, soy sauce and sugar. Continue to stir fry until the pork is cooked and the sauce has thickened. Add more cornflour mixed with water to thicken if required.
- Serve with noodles, rice or jacket potato, mixed or green salad.
Total Calories : 393
Fat : 7
Protein : 25
Carbohydrates : 62