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(Serves 4)

• 500 grams New Zealand Trim pork leg or schnitzel
• Canola or rice bran oil spray
• 1/3 cup cashew nuts, raw or unroasted
• 6 cups prepared stir-fry vegetables, such as cauliflower
• florets, yellow and orange pepper slices
• 1 cup diced fresh pineapple or canned pineapple in
• natural juice
• ½ cup hoisin sauce
• 2 cups baby spinach leaves

Slice the pork thinly across the grain and set aside. Heat a wok or frying pan and lightly spray the pan with oil. Add the cashew nuts and stir-fry until golden brown then remove the nuts from the pan and set aside. Add the pork to the wok or pan and lightly brown, then add the cauliflower to the pan and stir-fry for three minutes. Add the peppers, pineapple, sauce and cashew nuts and heat until steaming hot; stir through the baby spinach. Serve on a bed of rice.

nutrition information (per serve)

KJ: 1241, Cals: 295, Fat: 12g, Carbohydrate: 14g. 

Recipe and photo courtesy of NZ Pork