You can’t beat a stir-fry for a midweek meal in minutes. Why not try our quick and simple sweet and sour pork – a healthy alternative to a takeaway.
- 500g (1lb) pork fillet, thinly sliced
- 2 tbsp Malaysian curry paste, or Thai yellow curry paste
- 2 tbsp sunflower oil
- 200g (7oz) chopped fresh pineapple (ready prepared)
- 1 red onion, peeled and cut into wedges
- 150g (5oz) green beans, topped and halved
- 150g (5oz) baby plum tomatoes, halved
- 1 tbsp Thai fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Large handful of fresh basil leaves
Put the pork in a bowl with the curry paste and mix them together with your hand. Put a wok or pan on a high heat. Add 1 tbsp of the oil and, when hot, add the pork in 2 batches and stir-fry for 2-3 mins, until browned and just cooked through. Transfer the pork from the wok on to a hot plate.
Stir-fry the pineapple for a minute or two to caramelise. Put it with the meat on the hot plate. Reheat the wok, add the rest of the oil and the onion and stir-fry for 2 minutes. Add the beans and 2 tbsp water and cook for a minute.
Put the pork and pineapple back in the wok and add the tomato halves, fish sauce, sugar and lime juice. Warm through for half a minute and then sprinkle with basil leaves. Serve immediately with rice and lime wedges, if you like.
This recipe would work just as well with chicken.