300 - 350 g pork tenderloin or strip loin/top loin
1½ - 2 tsp Chinese light soy sauce
peanut oil
1 garlic clove
small knob of fresh ginger
1 medium onion
about 100 - 150 g red bell pepper
about 100 g green bell pepper
1 medium broccoli (flower heads only)
small can (227/135 g) pineapple chunks or slices
150 - 200 ml sweet-and-sour sauce

Cut the pork in short, thin strips. Place the meat in a bowl and mix in the soy sauce. Let the meat marinate for 30 to 60 minutes. Meanwhile, prepare the vegetables and the sweet-and-sour sauce.

Press the garlic clove through a garlic press or chop it finely. Finely chop or grate the ginger as well. Cut the onion in thin strips. Wash the bell peppers, remove the seeds and cut the flesh into bite-size chunks. Drain the pineapple, but reserve the juice for making the sweet-and-sour sauce. If you are using pineapple slices, cut them into chunks.

Break the broccoli into florets and briefly cook them in boiling water (about 2 minutes). Drain the florets, plunge them into ice-cold water to cool, then drain again.

Heat a wok until smoking hot. Prepare to work very quickly. Pour the peanut oil in and swirl it around the edges of the wok. Add the garlic and ginger and stir-fry for a few seconds, then add the onion and stir-fry for a minute or so. Add the pork and stir-fry until the meat is cooked through. Pour the meat into another dish to wait and wipe the wok clean with a paper towel.

Reheat the wok and pour some oil in it. Pour in the bell pepper pieces and stir-fry for two minutes. Add the broccoli florets and the pineapple chunks and stir-fry for about one minute or less.

Stir the sweet-and-sour sauce smooth and pour it in the wok along the edge, mixing it with the other ingredients.

Finally add the pork, stirring until it is heated through and the sauce has thickened. Serve the dish immediately with boiled short grain rice.

Additional information:
You can use chicken or beef instead of pork, or add vegetables of your choice  —  snow peas, spring onions, water chestnuts, mushrooms etc.

Recipe source: family recipe.