Recipe Book/Europe/UK/Meat /Basics Pork & Pineapple Stirfry Serves: 4 Cooking: 15 minutes Preparation: 15- 20 minutes calorie count: 310kcal per serving Ingredients: 450g/1lb lean British pork, cut into thin strips 15ml/1 tbsp corn or sunflower oil 6 spring onions, sliced 1 clove garlic, peeled & crushed 1 green pepper, cut into thin strips 1 red pepper, cut into thin strips 45ml/3 tbsp soy sauce 2.5ml/½ tsp ground ginger 5ml/1 tsp five spice powder 200g/7oz can water chestnuts, drained & sliced 200g/7oz can pineapple pieces in natural juices, juices reserved 10ml/2 tsp cornflour Method: Heat the oil in a large wok or frying pan, add the pork and cook, stirring continuously, for about 5-7 minutes. Stir in the spring onions, garlic and peppers. Continue to fry for a further 3-4 minutes. Add the soy sauce, ginger, five spice powder, water chestnuts and pineapple, keeping the pineapple juice for later. Bring to the boil. Blend the cornflour with 10ml/2 tbsp of the pineapple juice and add to the stirfry. Stir until thickened. Serving suggestion: Serve with noodles.