Ingredients
Serves 6
* 1 bunch of green asparagus
* 4 tablespoons sunflower oil
* 3 port filets mignons, thinly sliced
* 1 cucumber, thinly sliced
* 2 courgettes (zucchini) thinly sliced
* 1 red pepper, seeded and thinly sliced
* 1 red onion, thinly sliced
* 1 bunch of fresh chives, cut into 1cm lengths
For the sweet and sour sauce
* 1 red onion, chopped
* 2 garlic cloves, chopped
* 50g sugar
* 50g canned pineapple
* 1 tablespoon tomato ketchup
* 1 tablespoon wine vinegar
Method
Preparation time: 20 minutes
Cooking time: 15 minutes
First make the sweet and sour sauce. Mix all the ingredients together in a saucepan and cook over a low heat for 5 minutes. Set aside.
Cut the asparagus into pieces and slice lengthways. Heat the sunflower oil in a wok or large frying pan. Add the pork and stir-fry over a high heat for about 5 minutes, until evenly browned. Add the asparagus, cucumber, courgettes, peppers and onion and stir-fry for 5 minutes, until tender but still crisp. Add the sweet and sour sauce and cook, stirring constantly, for a further 2 minutes.
Sprinkle with chives and serve immediately.
Stéphane Reynaud is the author of the cookbook Pork & Sons (Phaidon Press, RRP: $59.95).