Ingredients

• 1 red onion
• finely chopped
• 2 garlic cloves
• chopped
• 50g/2oz sugar
• 50g/2oz canned pineapple
• finely chopped
• 1 tbsp tomato ketchup
• 1 tbsp white wine vinegar
• 4 tbsp sunflower oil
• 600g/1lb 5oz pork fillet
• thinly sliced
• 1 bunch green asparagus
• cut in half lengthways then sliced
• 1 cucumber
• thinly sliced
• 2 courgettes
• cut in half lengthways
• then thinly sliced into half-moons
• 1 red pepper
• de-seeded and thinly sliced
• 1 yellow pepper
• de-seeded and thinly sliced
• 1 red onion
• thinly sliced
• 1 bunch fresh chives
• cut into 1cm/½in lengths
• to serve

Directions

• For the sweet and sour sauce
• mix all of the sauce ingredients together in a pan and cook over a low heat for five minutes.
• For the stir-fry
• heat the sunflower oil in a wok or large frying pan
• add the pork and stir fry over a high heat for about five minutes
• or until evenly browned.
• Add the asparagus
• cucumber
• courgettes
• red and yellow peppers and red onion and stir fry for five minutes
• or until tender but still crisp.
• Add the sweet and sour sauce and cook
• stirring constantly
• for a further two minutes
• or until the pork is completely cooked through.
• To serve
• sprinkle with chives and serve immediately.