Pineapple pork mince stir-fry
Serves: 4
Total time: 
Recipe photograph by Martin Poole
Pineapple pork mince stir-fry
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
560Kcal
Fat
27gr
Saturates
9gr
Carbs
51gr
Sugars
10gr
Fibre
2gr
Protein
27gr
Salt
1.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 200g pack pak choi
- 1 x 227g tin pineapple slices in juice
- 1 tbsp vegetable oil
- 1 x 500g pack pork mince
- 2½ tbsp five spice paste (from 100g jar)
- 1 tbsp Thai fish sauce
- 5 spring onions, trimmed and sliced
- juice of 1 lime
- a handful of coriander leaves
Step by step
- Separate the leaves from the stalks of the pak choi, then shred the stalks. Drain the pineapple, reserving the juice, and cut it into small chunks.
- Heat the oil in a wok or large frying pan until smoking hot. Add the pork mince and fry, stirring occasionally, until lightly browned. Add the five spice paste, the stalks of the pak choi and the pineapple; stir-fry for 2 minutes.
- Add the reserved pineapple juice and fish sauce; simmer for 2-3 minutes. Stir in the pak choi leaves, spring onions, lime juice and some seasoning. Finish with the coriander. Serve with Thai or jasmine rice.
