Chinese Pork Stir-Fry With Pineapple

1. Wash the meat, pat dry, and cut them into the thinnest slices

possible. Season with salt and pepper, and coat with potato

flour.

2. Cook the rice according to instructions. Drain the pineapple

but keep some of the juices for the sauce. Cut the peppers

into strips, and the spring onions julienned. Half the chili,

remove the seeds, then finely chop. Peel and grate the ginger.

3. Prepare the sauce by mixing all sauce ingredients in a bowl.

4. In a wok or large pan, heat 1 tablespoon of coconut oil, and

stir fry all the vegetables (pepper, onion, garlic, chili, ginger)

over high heat for about 3 minutes. Add the drained pineapple

and fry together for another 2 minutes, then transfer

everything onto a plate.

5. Add a second spoon of oil to the pan and fry the tenderloin on

high heat for about 3 minutes, stirring constantly.

6. Put the vegetables back into the pan and mix, then add the

sauce. Cook over high heat for about 2 minutes until the

sauce thickens. Mix occasionally.

7. Sprinkle with chopped spring onions and serve with rice.