We bring you a delicious recipe for a quick and easy midweek supper. As usual, the recipe is simple to prepare and perfect for those looking to fit healthy eating into a busy lifestyle.
We’d love to see how you get on, so send in pics of your efforts to info@melanmag.com and we’ll feature on our social media.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
3 balls of Opies’ Stem Ginger in Syrup (chopped)
500g (1lb) pork fillet (cubed)
350g (11oz) canned pineapple pieces
1 medium onion (chopped)
½ red pepper (de-seeded and cubed)
½ green pepper (de-seeded and cubed)
1 glass sherry
4tbsp light soy sauce
30ml red wine vinegar
30ml ginger syrup (from the jar)
1 tbsp brown sugar
1 tbsp tomato purée
1 tbsp sunflower oil
1 tbsp cornflour
Method
Heat oil in a pan and cook onions, pork and peppers for 3-4 minutes
Combine the pineapple pieces and juice, chopped ginger, ginger syrup, sherry, vinegar, tomato purée and light soy sauce
Add o the pan and cook gently for 8-10 minutes until the pork is cooked
Blend the cornflour with a little water to form a smooth paste, add to the pan stirring continuously until the sauce thickens
Serve with rice or noodles
Enjoy!
Recipe supplied by Opies
