Piquant Pork & Pineapple

180g pork cut in strips; a 2cm thick slice of pineapple, skinned and cored, cut in batons; a small handful red peppers in strips; 4 sugar snap peas diagonally cut into thirds; 1 spring onion chopped.

Soften the snow-peas and peppers, add the meat and brown; add the pineapple and toss. Season with S+P, add 1 dstsp ginger puree, 1 dstp marmalade and a scant tsp cinnamon. Mix well and add spring onions, followed by 100ml water, 1 tsp chicken bouillon powder and 1 tsp tomato puree. Bring to the boil and add another dstsp of marmalade and 1 scant tsp sugar. Bubble vigorously until the sauce reduces and thickens.

 

 

 Served with basmati rice