By Chantal Lascaris @chantal_lascaris
This Chinese stir-fry is tastier than takeout and is sure to become a regular on your family table. Pork loin is a lean cut of meat with little marbling, making it juicy, great for marinades, and an ideal protein choice.
Chinese food is often high in sodium, so to reduce your intake, opt for low-sodium soy sauce, which is widely available in supermarkets.
METHOD
Ingredients
Instructions
1. In a shallow bowl, mix the marinade ingredients together. Add the pork and mix, ensuring it is well coated. Refrigerate for approximately one hour. Remove the pork from the marinade, reserving the marinade for later, and coat the pork in half of the cornflour.
2. In a non-stick pan, heat the olive oil and sear the pork on all sides. Lower the heat and cook until done. Remove the pork from the pan and set aside.
3. In the same pan, add the vegetables and pineapple (if using) and sauté until they start to soften. Add the reserved marinade and the remaining ingredients, except the cornflour, then stir. Cook for one minute.
4. In a small bowl, mix the remaining cornflour with a splash of water to create a slurry. Add the pork cubes and the slurry to the vegetables, stir, and cook until the sauce thickens.
5. Remove from the heat, garnish with sesame seeds and coriander, and serve immediately with rice.