This dish was amazing – the nearest taste to a Chinese takeaway on No Count!
The whole dish, on No Count, is 1 point.
Ingredients (serves 4):
- 300g pork tenderloin, cut into small pieces with any fat removed
- 5cm piece of ginger, grated
- 1 tsp peppercorns, crushed
- 1 large onion, thinly sliced
- 2 red peppers, thinly sliced
- 220g tin of pineapple chunks, in juice
- 150g baby sweetcorn
- 2 flat tbsp tomato ketchup
- 1 flat tbsp Splenda
- 3 tbsp rice wine vinegar
- zest and juice of one lime
- 2 tsp cornflour (1 point)
- 200g brown rice
- Cook the rice separately – I usually cook brown rice for about 40 mins so that it’s softer.
- Spray a wok/deep frying pan with Frylight and cook the ginger and peppercorns for 1 minute.
- Add the onion, peppers, sweetcorn and pork and cook, stirring, for 10 mins.
- Add the pineapple and cook for a further 2-3 mins.
- Meanwhile, whisk the pineapple juice, ketchup, Splenda, vinegar, lime zest and juice and cornflour in a separate pan. Gently bring to the boil and simmer, stirring, for 2 mins until thickened.
- Pour over the pork and vegetable mixture and stir-fry over a high heat for a minute or two.
- Serve with the rice.
I use 50g of rice per person, if they are following WW, but I do weigh out more rice for hubby and son.