A spicy Chinese-style stir-fry with tender meat, pineapple, peppers, bamboo shoots and onion in a rich, savoury sauce.
Cuisine: Chinese
Course: Main Course
Serves: 2
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Difficulty: Easy
Dietary: Contains meat and gluten
Ingredients
Main Ingredients
Cut all ingredients into small cubes:
- 200g chicken or pork
- 30g pineapple
- 20g bamboo shoots
- 20g green pepper
- 20g red pepper
- 20g onion
- Oil, for cooking
Marinade
- ¼ tsp cornflour
- 2 tsp light soy sauce
Seasonings
- 2 tbsp hot bean sauce
- 2 tbsp Szechuan Kung Po sauce
- ¼ tsp salt
- ¼ tsp sugar
Method
1. Marinate the Meat
Place the chicken or pork in a bowl. Add the light soy sauce and cornflour and mix well until the meat is evenly coated.
Cover and marinate in the refrigerator for 30 minutes.
2. Cook the Meat
Heat a little oil in a wok or frying pan over medium-high heat.
Add the marinated meat and stir-fry briefly until it turns lightly brown. Remove from the wok and set aside.
3. Stir-Fry the Vegetables
Using the same wok, stir-fry the pineapple, bamboo shoots, green pepper, red pepper and onion for 2 to 3 minutes.
4. Add the Meat and Sauce
Return the partially cooked meat to the wok and add the hot bean sauce, Kung Po sauce, salt and sugar.
Stir-fry until the meat is completely cooked through and the sauce coats all the ingredients.
5. Serve
Serve hot with steamed rice.
Notes
- Chicken or pork can be used depending on preference.
- Adjust the amount of hot bean sauce for your preferred level of heat.
- Cut the ingredients into similar-sized pieces so they cook evenly.
- Serve immediately with steamed jasmine rice.
Tags
Chinese, Kung Po, Kung Pao, Stir-Fry, Spicy, Chicken, Pork, Pineapple, Peppers, Bamboo Shoots, Main Course, Easy Recipe
