Pork and pineapple stir fry with pak choi

Ingredients

• 250 g Pork Fillet
• 150 g Fresh Pineapple, cut into small chunks
• 100 g Spring Onions, cut into small pieces on the diagonal
• ¼ teaspoon Sichuan Peppercorns, lightly crushed
• 1 tablespoon Groundnut or Rapeseed Oil
• Marinade
• ½ teaspoon Cornflour
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Lemon Juice
• 2 tablespoons Sweet Freedom Dark or Dark Agave Nectar
• 2 tablespoons Rice Wine or Gin
• 10 g Grated Root Ginger
• 200 g Pak Choi
• 1 tablespoon Groundnut or Rapeseed Oil
• 2 Cloves of Garlic, crushed
• 3 tablespoons Water
• Red Chilli, a few thin slices cut in half

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Preparation

• First of all make the marinade for the pork. Mix the cornflour and soy sauce then add the remaining ingredients. Cut the pork into thin slices and toss it in the marinade making sure that it is well coated. Leave to marinate for 10-15 minutes.
• While the pork is marinating, cut the pak choi into quarters lengthways and wash in cold water. Heat the wok then add the oil then add the pak choi quarters and crushed garlic. Cook for a few seconds, turning the pak choi every now and again.
• Add the water to the wok and then cover with a lid or piece of tin foil, turn the heat down and cook until the stems are tender. When it is cooked, take off the lid, add the chilli and cook until the water has evaporated. Spoon into a dish and keep warm while you cook the pork.
• Turn the heat up and when the wok is hot add another tablespoon of oil, then add the pork and Sichuan peppercorns. Don't add the marinade just yet.
  
• Quickly stir fry until the pork is just cooked and then add the pineapple and spring onions, stir fry for a couple more minutes then add the rest of the marinade and cook until the sauce thickens.
• Divide the pork and the pak choi between two bowls and serve.

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