If you love cooking, eating and looking for ways to minimise your food waste at home, this delicious sweet and sour pork stir-fry is your answer.
A great alternative to throwing away any leftover vegetables in your fridge is to use them to create this simple sweet and sour stir-fry. Not only will it save you money and reduce food waste at home, but it may also leave you feeling like a rock star chef!
Utilise any vegetables at the bottom of your fridge and combine with some pineapple (fresh or tinned works for this recipe) and you'll have yourself a tasty dinner and a clean fridge.
Simple sweet and sour vegetable and pork stir-fry
- 2 tablespoons vegetable oil
- 1 clove garlic, chopped finely or 1 teaspoon if you have garlic in a jar
- ½ onion, cut into chunks any colour onion works well
- 150 grams pork tenderloin, sliced
- ¼ cup pineapple, cut into bite sized pieces tinned is fine to use
- 1 cup vegetables of your choice, cut evenly into bite sized pieces - chef’s pick - capsicum, tomato, cucumber, zucchini and carrot
- ½ cup spring onion, cut into 4 cm pieces, this is optional if you have it – also bean sprouts or water chestnuts could be added for some crunch but aren’t essential
- 1 tablespoon corn starch
- 2 tablespoons of water
- 1 tablespoon oyster sauce
- 1 tablespoon white sugar
- 2 teaspoons white vinegar
- 2 tablespoons tomato sauce
- ⅓ cup water
- a small handful of spring onion, thinly sliced (again, this is optional)
- In a wok or frying pan, add the oil over medium heat.
- Toss in garlic, onion and pineapple. Sauté until the onion is translucent and fragrant.
- Add sliced pork and toss until cooked just half way.
- Place 1 cup of vegetables and increase to high heat. Stir and cook until warm yet the vegetables are still a bit crunchy.
- Combine ingredients for the stir-fry sauce and add to the stir-fry.
- Bring to the boil and remove from the heat.
- In a cup, stir together the corn starch and water until there are no lumps. Pour half of the corn starch and water mixture into your stir-fry.
- Return the wok to a low heat. Stir well until the sauce has thickened, add more of corn starch and water mixture until you reach a consistency you like, add more if you want a thicker sauce and stir in well.
- Add the spring onions or your crunchy optional items and stir through.
- Remove from the heat, garnish and serve on steamed jasmine rice. Tuck in and enjoy!
Share a picture of your stir-fry creation with us at #lovefoodhatewastebne and show us your delicious meals!
This recipe comes from Chef Taya who is the fabulous host of our Love Food Hate Waste Thai Cooking Class at Taya Kitchen in Enoggera. Keep an eye out for more Love Food Hate Waste classes with Taya coming soon.