COOKBOOK: Mag Recipe

RATE: ❤️❤️👌🏻👌🏻👌🏻💲💲

This recipe was delicious on the day but forget any leftovers, they will need to be given to the dog!

The family loved it for lunch and they were really looking forward to having some the following day but unfortunately it didn’t have the punch that most pastas have the day after they have rested and absorbed the juices.

Dont let it turn you off, it was a great recipe that represented a Chinese & pasta combo which worked well.

Serve it immediately and no-one will be disappointed.




1 x 375g packet of spiral pasta

1 bunch asparagus

1 tablespoon of oil

1 tablespoon of butter

Extra 2 tablespoons of oil

2 pork fillets, sliced

1 onion , chopped

1 clove garlic, chopped

1 red capsicum, chopped

1 celery stick, chopped

1 x 440 can pineapple pieces, drained

1 x 575g jar sweet and sour sauce

Bring a large pan of water to boil, add a tablespoon of oil and some salt. Add pasta and bring to simmer, cook for 8-10mins or until tender. Drain, add a tablespoon of butter so it does not stick.

Cook the asparagus by steaming or microwaving.

Heat half of extra oil in the wok. Add garlic and fry for a few seconds, add pork and stir fry until pork is cooked through. Immediately take off the heat and keep warm.

Heat extra oil and add the onion, fry until soft. Add celery, capsicum and fry for a few minutes. Add pineapple and pork , asparagus and fry for a minute. Add sweet & sour sauce and stir until heated through and stir fry for a further 2 minutes. Serve immediately.


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