- 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.
Rate This Recipe