Gammon & Pineapple Stir Fry
From the GI Hip and Thigh Diet book
Serves 4
Per serving 181 calories, 7.3g fat
prep time 5 minutes, cook time 15 minutes.
350g 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,drained
1 tbsp cider vinegar
2 tbsps tomato purée
225g beansprouts
freshly ground black pepper
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, red pepper and mushrooms and cook for 1 minute.
Mix the vinegar and tomato purée with 2-3 tbsp water.
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.
