1 kg pork tenderloin finely chopped into 1 inch piece or thinly sliced
2 pieces of carrots
2 bell peppers red and yellow
Small size broccoli florets
2 tables spoons of olive oil
2 medium sized onions
2 cups of fresh pineapple
For the sauce
1 tablespoon cornstarch
¼ cup soy sauce
1 teaspoon sesame oil (toasted)
¾ cup of water
1 tablespoon honey
4 tablespoons brown sugar
- Heat a teaspoon full of olive on a medium -high heat.
- Add the all pineapples, peppers, the chopped broccoli, onions and carrots and cook for 4-6 minutes until tender. Season to taste with pepper and salt.
- Remove the vegetables from the pan and set aside, place on a plate or a dish and cover to keep warm.
- Add the remaining oil to the pan and cook pork and season with salt and pepper to taste. Cook stirring occasionally for 4-6 minutes until the meat is brown.
- Add the ginger and garlic to the pan and let it cook for around 25 – 40 seconds.
- While the pork is still simmering prepare the sauce. Put the soy sauce, honey, sesame oil, water in a small sufuria over medium heat for about three minutes keep stirring until sugar is dissolved turn up the heat until it boils.
- Mix 2 tablespoons of cold water and cornstarch until it dissolves; add the mixture to the sauce and boil until the sauce has thickened.
- Add the vegetables back to the pan with pork. Pour in the sauce and toss to coat. Sprinkle with sesame seeds.
Best served with rice, spaghetti of roast potatoes
By Winnie Maina, Fursa Africa Food Blogger
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