Ingredients:
- 200g pork fillet
- 100ml sweet white wine
- ½ tin shredded pineapple
- 100g purple cabbage shredded.
- 100g shredded snap peas.
- 100g fresh pineapple
- 100g cucumber ribbons
Method:
- Cut the pork fillet into strips.
- Heat a non-stick pan.
- Spray the non-stick pan with olive spray.
- Brown the chicken strips and season with salt and pepper
- Deglaze the pan with white wine while cooking the pork, till evaporated.
- Now add the tinned crushed pineapple and cook till the pork is syrupy and golden brown.
- Shred purple cabbage and snap peas
- Make cucumber ribbons with a twister kitchen gadget.
- Cut pineapple into small blocks.
- Assemble all ingredients onto a plate.
- Add some freshly chopped chilli and coriander leave for extra zing.
Nutritional information
per 200g serving of the dish:
Energy: 835kj,
Protein:17.2g
Fat: 4.3g
CHO: 15.3g
