Ingredients

• 2 cups jasmine rice
• olive or canola oil spray
• 500 g lean pork fillet, cut into thin strips
• 1 onion, sliced
• 1 small red capsicum, chopped
• 1 small green capsicum, chopped
• 1 carrot, sliced
• 440 g can pineapple pieces, drained and juices reserved
• ¼ cup tomato paste
• 1 tablespoon MAGGI Chilli & Garlic Sauce
• 2 tablespoons white vinegar
• 1 tablespoon cornflour
• coriander leaves, to garnish

Method

1. Cook rice in a large saucepan of boiling water for about 12 minutes or until tender.
2. Drain well.
3. Spray a nonstick wok or frying pan with oil and heat.
4. Add pork and cook in batches for 2-3 minutes over high heat, until browned and cooked through but tender; set aside.
5. Reheat wok, add onion with 1 tablespoon water, and stirfry until golden.
6. Add capsicum and carrot and stirfry until tender.
7. Place pineapple juice, tomato sauce, chilli and garlic sauce, vinegar and cornflour in a jug and whisk until smooth.
8. Return pork to wok, add the sauce and pineapple, stirring until sauce boils and thickens.
9. Garnish with coriander leaves.
10. Serve with rice.