2 teaspoons chinese 5 spice seasoning
1/2 teaspoon garlic granules
2 tablespoons cornflour
350 g cooked pork; thinly sliced
2 tablespoons vegetable oil
mixed vegetables *; thinly sliced
200 g pineapple rings; reserve syrup
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 tablespoon soft brown sugar
* e.g. carrots, courgettes, baby sweetcorn
Yield: 4 servings
Mix the chinese 5 spice seasoning and garlic granules together with the cornflour. Place in a large plastic bag with the pork and shake until evenly coated. Heat the oil in a large pan or wok and stir fry the pork for 1-2 minutes. Add the vegetables and stir-fry for another 2 minutes. Add the pineapple, pineapple juice, white wine vinegar, soy sauce and soft brown sugar and cook until thickened. Serve with noodles