There are many capsicum varieties and they produce fruit in a wide range of shapes and colours. Red capsicums are sweeter than the green variety, but not as firm.
Ingredients
Method
To make sauce, strain pineapple through a sieve over a bowl, reserving 1⁄2 cup of the juice. Set aside pineapple.
2 Blend corn our with 2 tblsps water in a bowl until smooth. Stir in the reserved juice and remaining ingredients.
3 Toss the pork with ginger, ve-spice and half the oil in a bowl. Season.
4 Heat a large wok over a high heat. Add pork in three batches. Stir-fry for about 3 minutes, or until just cooked. Remove.
5 Heat remaining oil in same hot wok. Add onion and capsicums. Stir-fry for about 3 minutes, or until softened. Add sauce mixture. Bring to boil. Boil for 1 minute.
6 Return pork to wok with reserved pineapple pieces. Gently boil, stirring occasionally, for about 3 minutes, or until sauce is thickened and pork is cooked.
7 Serve pork with the steamed jasmine rice. Garnish with the onions.
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