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.
Top tip for making Quick sweet and sour pork
This recipe would work just as well with chicken.