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Pork and Pineapple Stir-Fry
Inspired by Iron Chef Chen Kenichi
Peanut Oil
3 cups chopped pineapple
700g Pork, thinly sliced
1 Red Capsicum
8 Spring Onions, cut diagonally into 2cm long pieces
2 Tbls. Shaoxing Wine (or substitute with sherry or white wine)
3 Tbls. Hoisin Sauce
1/2 tsp. five-spice powder
2 tsp. Sambal Oelek


Stir-fry pork in batches over high heat in wok until golden brown and cooked through, set aside.

Stir-fry pineapple and capsicum in same wok over medium-high heat until capsicum is just tender.
Return pork to wok with remaining ingredients, cook until sauce boils and thickens slightly and coats all ingredients.

Serve on a bed of rice.

Taken from my little recipe site -

Preparation Time: 30 minutes Serves: 4
Recipe Origin: China
Submitted by:
Plastic Chef

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