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Trim Pork & Pineapple Stir Fry

Method

• 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 cauliflower to the pan and stir fry for 30 seconds

• Place the pork to the pan and stir fry for 3 minutes

• Add the peppers, pineapple, sauce and cashew nuts and heat until steaming hot. Stir through the baby spinach.

Ingredients

• 500g New Zealand Trim Pork leg or schnitzel

• Canola oil or rice bran oil spray

• 1/3 cup cashew nuts, raw or unroasted

• 6 cups prepared stir fry vegetables; cauliflower florets, yellow and orange pepper slices

• 1 cup diced fresh pineapple or canned pineapple in natural juice

• 1/4 cup hoisin sauce

• 2 cups baby spinach leaves.

Serves 4

Approximate nutrition analysis Per serve Per 100g

Energy 1241 kJ 363 kJ

Protein 31 g 9 g

Total fat 12 g 3.5 g

saturated fat 2.4 g 0.7 g

Carbohydrate 14 g 4 g

Sodium 391 mg 114 mg

Updated recipe section funded by the Diabetes Foundation.