Recipes+
Ingredients
Method
1.Combine pork, cornflour and soy sauce in a small bowl. Mix well. Cover with plastic food wrap; chill for 10 minutes.
2.Drain pineapple, reserving 1/2 cup of juice. Combine extra cornflour, vinegar, tomato sauce, sugar and reserved juice in a medium jug; stir sauce until smooth.
3.Heat a wok over high heat. Add oil; swirl to coat base and sides. Stir-fry pork for 1-2 minutes or until seared. Add pineapple and frozen vegetables; toss to combine.
4.Add sauce. Bring to the boil; reduce heat and simmer, uncovered, for 1 minute or until sauce is thickened and vegetables are just cooked.
5.Spoon rice into bowls. Top with pork mixture; sprinkle with onion. Serve at once.
This recipe uses less meat and more vegies than usual to help reduce the cost. Marinating the meat in cornflour and soy sauce first gives it a velvety texture. You can also use chicken or beef.
Note
