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MANGO AND PINEAPPLE PORK STIR-FRY
(Serving Size 4)

Cooking Method
Stir-Frying

INGREDIENTS
- Spring Onions 3
- Grated Ginger 2 tbsp
- Pork 500 g
- HAC Mango Slices 1 can / 425 g
- Royles Pineapple Pieces 1 can / 565 g
- Cooked Rice 4 cups
- Lee Kum Kee Chili Garlic Sauce 2-3 tbsp
- Cider Vinegar 2 tbsp
- Brown Sugar 1 tbsp
- Lee Kum Kee Sesame Oil 2 tbsp
- HAC Corn Starch (cornflour) 2 tbsp

INSTRUCTIONS
1. Trim any fat from pork and cut meat into even-sized pieces.

2. Trim green onions and cut into 4 cm lengths on the diagonal.

3. Drain mango slices, reserving quarter of a cup of juice. Drain pineapple, reserving quarter of a cup of juice. Mix juices together with corn starch.

4. Heat oil in a wok or large frying pan and stir-fry meat in batches until brown and almost cooked. Set aside.

5. Stir-fry green onions and ginger for 1 minutes. Mix Lee Kum Kee Chili Garlic Sauce, vinegar, brown sugar and corn starch solution together. Return pork to wok and add mango slices and pineapple. Stir-fry for 1 minute. Mix in chili garlic mixture. Bring to the boil, stirring. Remove from heat and serve with rice and garnish with fresh basil.

Recipe adapted from Lee Kum Kee - www.lkk.com

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