Colourful Pork and Vegetable Stir Fry

Lucy Young prepares food in a flash with this fabulous recipe for sticky pork with pineapple, cashews and crisp stir-fried vegetables
Colourful Pork and Vegetable Stir Fry
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 225 g pork fillet, sliced into long strips
  • 3 tbsp clear honey
  • 3baby large leeks, diagonally sliced (or substitute 3 spring onions)
  • 1 red peppers, deseeded and thinly sliced
  • 5 sticks celery, diagonally sliced
  • 2 clove garlic, crushed
  • 225 g head pak choi, sliced coarsely, white and green parts kept separate
  • 4 tbsp white wine vinegar
  • 4 tbsp soy sauce
  • 227 g pineapple rings, drained and chopped into chunks
  • 50 g cashew nuts, salted
  • 1 pinches black pepper


1. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the pork to the pan and pour over 1 tablespoon of the honey. Fry for 2-3 minutes until just cooked and brown. Remove with a slotted spoon and set aside.

2. Add the leeks (or spring onions if using), red pepper, celery, garlic and the white parts of the pak-choi to the frying pan, and stir for a further three minutes.

3. Stir in the vinegar, soy sauce and the remaining 2 tablespoons of honey. Bring to the boil, and reduce for a few minutes.

4. Return the pork to the pan, add the green parts of the pak-choi, the pineapple and cashew nuts, and season with salt and freshly ground black pepper. Continue to cook for a moment or two more, to heat everything through thoroughly. Serve hot with noodles or rice, or on its own.

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