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Gammon and pineapple stir fry

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A low-fat dish with great flavour and a quick turnaround time.
Serves
4
Prep
15 minutes
Cook
6-8 minutes
Each 196g serving contains (excludes serving suggestion)
KCal
174
Carbs
10.00g
Fibre
3.20g
Protein
16.90g
Fat
6.40g
Saturates
2.00g
Sugars
8.30g
Salt
1.80g
Portion Fruit & Veg
2
Ingredients
Ingredients
300g gammon steak, all visible fat and rind removed
8 spring onions, finely sliced
1 red pepper, seeded and sliced
115g chestnut mushrooms, sliced
1 small can pineapple chunks in natural juice
1 tbsp cider vinegar
2 tbsp tomato purée
225g beansprouts
freshly ground black pepper
Method
  1. Cut the gammon into thin strips.
  2. Heat a non-stick wok. Add the gammon and cook over a high heat for 2-3 minutes.
  3. Add the sliced spring onions, pepper and mushrooms and cook for 1 minute.
  4. Drain the pineapple juice into a bowl and mix with the vinegar and tomato purée.
  5. Add the pineapple chunks and beansprouts to the wok and pour the sauce over them. Toss well and bring to the boil.
  6. Serve straight from the pan.
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