• ½ tbsp cornflour
• 75 ml strong Rooibos tea
• 45 ml lemon juice or white grape vinegar
• 15 ml soy sauce
• 30 ml olive or canola oil
• 500 g pork shoulder or leg, removed from the bone, cut into strips and excess fat removed
• 1 red or green pepper, seeded and sliced
• 2 carrots, peeled, halved lengthwise and diagonally sliced
• 20 ml finely grated fresh ginger
• 1 small pineapple, peeled, sliced and cut into triangles
• ¼ cabbage, shredded
• 100 g green beans, halved
• black pepper to taste
• a handful of fresh parsley or mint, chopped

Serving size: 4
Preparation Time: 45 mins

1. Mix cornflour with some of the tea to form a paste. Add remaining tea, lemon juice or vinegar and soy sauce and mix well.
2. Heat half the oil in a large frying pan. Fry pork until brown. Spoon out and keep warm.
3. Add remaining oil and stir-fry pepper, carrots and ginger for a few minutes. Add pineapple and fry for another few minutes. Add cabbage and stir-fry until just softened.
4. Stir in the sauce to coat the veggies. Add meat and green beans. Stir to heat through.
5. Cover with a lid for a few minutes to steam the beans. The beans should remain green and crunchy. Season with pepper, sprinkle with herbs and serve immediately.
6. Serve with a green salad or some fruit. The veggies and pineapple add enough bulk to this dish and starch like noodles or rice are not necessary.

Tips

1. Minute steak, stroganoff meat or chicken strips will work just as well.
2. If your pan is not big enough – fry the veggies in batches. Mix together in step 4 before adding the sauce.

Recipe by Pharma Dynamics
Cooking from the heart