Ingredients:
500g pork
3 spring onions
425g can mango slices
439g can pineapple pieces
2 tablespoons cornflour
3 tablespoons Alfa One Rice Bran Oil
2 tablespoons grated root ginger
1 tablespoon sugar
2 tablespoons cider vinegar
2-3 tablespoons chilli and garlic sauce
Introductions:
Trim fat from pork and cut meat into bite-sized pieces.
Trim spring onions and cut into 4 centimetre lengths on the diagonal. Drain mango and pineapple, reserving a quarter cup of each juice. Mix juices together with the cornflour until smooth. Cut mango slices in half crosswise.
Heat a wok or large frying pan until a drop of water sizzles in it. Add the oil.
When the oil is hot, stir fry the pork in small batches until brown and almost cooked. Remove each batch from the wok before cooking the next batch. Set the pork aside.
Stir fry the spring onions and ginger for 1 minute.
Mix sugar, vinegar and chilli and garlic sauce into the cornflour mixture. Add mixture to the pan. Return pork to the wok with the mango and pineapple. Stir fry for 1 minute.
