We tend to think of dishes from Asia as super healthy, but in some regions, significant amounts of sugar are added to the dishes. Here we use fresh pineapple to add a nutritious sweet note, with lots of lovely juices combined with the ingredients to make a lovely sauce.
We’ve used pumpkin seeds here, but you could use cashews instead if you prefer.
- 1 tbsp - olive or coconut oil
- 4 - spring onions, finely chopped
- 4 - cloves garlic, finely sliced
- 5 cm - piece fresh ginger, finely chopped
- 400g - free-range pork fillet, finely sliced
- 1cup - fresh pineapple, roughly diced
- 150g - snow peas, trimmed
- 1-2tbsp - fish sauce (to taste)
- 1tsp - tamari
- handful of pumpkin seeds
- handful of fresh coriander & mint, roughly chopped
- red chilli, sliced (to serve, optional)
- Heat oil in a wok or large non-stick frying pan on med-high heat.
- When very hot, throw in the spring onions, garlic and ginger. Stir-fry for a couple of minutes.
- Add the pork and continue to stir for a few minutes until the meat is browned evenly.
- Add the pineapple and snow peas and stir-fry for a further 3 minutes to release the juices from the pineapple.
- Stir in the fish sauce and tamarind, and when combined, add the pumpkin seeds and fresh herbs.
- Serve with some freshly cooked brown rice and fresh chilli if using.