Pork, Beef & Veggie Stir Fry

• pineapple chunks↗8 ounces
• cornstarch↗1 tablespoon
• light soy sauce↗2 tablespoons
• red wine↗1 tablespoon
• brown sugar↗1 tablespoon
• rice wine vinegar↗1 tablespoon
• Chinese five spice powder1 teaspoon
• olive oil↗2 teaspoons
• garlic cloves, chopped↗3
• fresh red chili, seeded and chopped↗1
• fresh ginger, grated1 inch piece
• pork chop↗1
• steak (of similar size to the pork chop)↗1
• green pepper↗1
• red pepper↗1
• mushrooms↗3
• stalks broccoli↗2
• ounces snow peas↗6
• ounces bean sprouts4
• ounces bamboo shoots16
• tablespoon sesame seeds, toasted↗1
• jasmine rice↗

Step-by-step instructions

1. 1

   Drain the pineapple, reserving the juice. To make the sauce mixture, combine the cornstarch with the reserved pineapple liquid. Add the soy sauce, win, vinegar and 5 spice powder, stir to mix and set aside.

2. 2

   Heat the oil in a wok. Add the garlic, chili and ginger and stir for 30 sec. Add the pork and beef and allow to cook through. Remove the meat.

3. 3

   Add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.

4. 4

   Add the bean sprouts and bamboo shoots, stir to combine.

5. 5

   Pour in the sauce mixture and reserved pineapple and stir until sauce thickens.

6. 6

   Serve over jasmine rice and sprinkle with.