Pork and fresh pineapple stir-fry with cashew and coconut dressing
Stir-fries like this pork and pineapple number are my go-to meals when I need to get dinner on the table in a snap.
- 1 tablespoon peanut oil
- 1 clove garlic finely sliced
- 1 tablespoon ginger fresh grated
- 2 spring onions cut into bite-sized lengths
- 400-500 g lean pork fillet sliced
- 2 bok choy sliced lengthwise
- ½ cup water
- ½ fresh pineapple skin removed, diced
- 2 tablespoons honey
- ¼ cup cashews finely chopped, plus extra to serve
- ½ cup coconut cream
- 1 lime juice and zest
- 2 tablespoons sweet chilli sauce check label if eating gluten-free
- cooked wild rice to serve
- fresh mint to garnish
Heat the peanut oil in a wok or large frying pan on medium-low heat and sauté garlic, ginger and spring onions for 2-3 minutes until soft and fragrant. Add pork and stir-fry for 2 minutes until browned but not quite cooked through.
Add the bok choy and water, then cover for 1 minute until the bok choy has turned bright green and the pork is cooked through.
In a separate pan over high heat, sear pineapple with honey until caramelised.
For the dressing combine the cashews, coconut cream, lime juice and zest and sweet chilli sauce to taste.
Serve pork and pineapple over rice and drizzle with coconut dressing. Garnish with fresh mint leaves and cashews.
The combination of pork and pineapple is so comforting (Hawaiian pizza anyone?) which works a treat making this healthy stir-fry appealing for the whole family. A big chunk of its flavour comes from the incredible cashew and coconut dressing. It’s tangy and creamy, while managing to be totally dairy-free!
Whip it up from start to finish in just 25 minutes and enjoy on busy weeknights or lazy weekends.
Serve this stir-fry with cooked wild rice or if you can’t get your hands on any, brown rice works just as well.
If you want to add in an extra serving of veg, my Sweet and Sour Cabbage is the perfect side dish.
This recipe is from the June/July issue of NADIA magazine.
Photography by: Vanessa Lewis.