- 6 pork fillets
- 1 pineapple
- 2 carrots
- 2 red chili peppers
- 1 red bell pepper
- 1 green bell pepper
- 10 runner beans
- 1 onion
- 3 garlic cloves
- 2 spring onions
- 2 tbsp grated ginger root
- Sunflower oil
- Pepper and salt to liking
- Optional: a little bit of pineapple juice
Kitchen equipment needed
- Cutting board & chef’s knife
- A wok
Preparing the stir fry — 20 minutes
When you’re going to stir fry a dish, the first thing you want to do is make sure all the ingredients are ready to use. So start by cutting all of the veggies the way you like. Set them aside after cutting them, all in their own bowl.
Carrots and spring onion in thin slices, red bell pepper and red chili pepper in a bit larger pieces, runner beans in squares, onion diced, garlic and red chili peppers finely cut, ginger root grated and the pork fillets in larger pieces.
TRIM the pineapple on top, bottom and sides. Cut in half and then in quarters, this way it’s easy to remove the hard centre. Cut the pineapple in larger pieces.
Cooking the pork and pineapple stir fry — 10 minutes
HEAT up the wok on high heat, until very hot. Then add in some oil (we’ve used a little bit of sunflower oil). ADD in the carrots, then after a few minutes add in the onions, red bell pepper and green bell pepper. After another couple of minutes add pork fillets, runner beans, red chili pepper and garlic.
STIR occasionally and then add the pineapple, spring onion and grated ginger. Keep on doing this until all of the ingredients are hot and tasty. Season with pepper and salt. If your pineapple slices aren’t giving this dish enough moist, it’s best to add in a little extra pineapple juice. This can be fresh pineapple juice, or store-bought.
SERVE the pork and pineapple stir fry immediately with some plain rice or thick noodles (Japanese noodles). Enjoy!