1 1/2 tbs sesame oil
600g pork sausages, thickly sliced
3 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1 red onion, cut into thin wedges
1 red capsicum, roughly chopped
1 green capsicum, roughly chopped
440g can pineapple pieces in juice, drained
Sliced spring onions *to serve
Toasted sesame seeds *to serve
Steamed jasmine rice *to serve
sweet and sauce
1/3 cup tomato sauce
3 tsp caster sugar
3 tsp rice wine vinegar
1 tsp soy sauce
1/2 tsp dark soy sauce
1 tsp cornflour
- To make the sweet and sour sauce, place all ingredients and 1/2 cup water in a small bowl. Stir until sugar has dissolved.
- Heat a wok over High heat. Add 1 tbs oil. Swirl to coat. Add sausage. Stir-fry for 4 minutes or until sausage is browned. Using a slotted spoon, transfer sausage to a plate.
- Add remaining oil to wok. Swirl to coat. Add garlic, ginger and red onion. Stir-fry for 2 minutes or until onion starts to soften. Add capsicum and pineapple. Stir-fry for 1 minute or until heated through. Return sausage to wok. Add sweet and sour sauce. Bring to the boil. Stir-fry for 3 minutes or until sausage is cooked through and sauce has thickened slightly.
- Sprinkle with spring onion and sesame seeds and serve with rice.
Credits: Best Recipes