For the sweet and sour sauce
50g/2oz canned pineapple, finely chopped
1 tbsp tomato ketchup
1 tbsp white wine vinegar
For the stir-fry
4 tbsp sunflower oil
600g/1lb 5oz pork fillet, thinly sliced
1 cucumber, thinly sliced
2 zucchini, cut in half lengthways, then thinly sliced into half-moons
1 red pepper, de-seeded and thinly sliced
1 yellow pepper, de-seeded and thinly sliced
1 can pineapple chunks
1 bunch fresh chives, cut into 1cm/½in lengths, to serve
Serves - 6
For the sweet and sour sauce, mix all of the sauce ingredients together in a pan and cook over a low heat for five minutes.
For the stir-fry, heat the sunflower oil in a wok or large frying pan, add the pork and stir fry over a high heat for about five minutes, or until evenly browned.
Add the pineapple, cucumber, zucchini, red and yellow peppers and stir fry for five minutes, or until tender but still crisp.
Add the sweet and sour sauce and cook, stirring constantly, for a further two minutes, or until the pork is completely cooked through.
To serve, sprinkle with chives and serve immediately.
Recipe adapted from: Good Food