- Cut the gammon into thin strips.
- Heat a non-stick wok. Add the gammon and cook over a high heat for 2-3 minutes.
- Add the sliced spring onions, pepper and mushrooms and cook for 1 minute.
- Drain the pineapple juice into a bowl and mix with the vinegar and tomato purée.
- Add the pineapple chunks and beansprouts to the wok and pour the sauce over them. Toss well and bring to the boil.
- Serve straight from the pan.