This is fast and filling – a few minutes preparation and on your plate in the time it takes to boil the rice.

Fresh ginger makes this special – choose a piece which feels moist and “bendy” the skin should be soft and easy to rub off.

Adding the stock and pineapple juice keeps the meat moist without added a lot of oil to the wok.

Calorie count

Approx 275 without rice

Kit you’ll need

225g lean pork fillet, sliced
2 tsp cornflour
2 tsp oil
3.5 cm length of fresh ginger, peeled and cut into strips
2 clove of garlic, crushed
½ a 240g tin of pineapple chunks with juice
1 large tomato, cut into wedges
splash of soy sauce
150 ml stock or water

Bowl
Knife
Measuring jug
Spoons
Wok or large shallow frying pan

Step by step instructions

- Place the meat and the cornflour in a bowl and toss to mix
- Heat the oil in the wok. Add the meat and cook with stirring until the meat has lost its pink colour
- Add the onion, garlic and ginger and continue to cook for 3 to 4 minutes until the meat has browned
- Add the pineapple chunks with juice, tomato, soy sauce and stock or water
- Reduce the heat and simmer for 5 to 10 minutes
- Serve with rice

Points for style

If you do not eat pork, simply substitute lean beef or chicken breast.