Ingredients: - 
Sauce: - 
2 Tbsp brown sugar
1 Tbsp honey
2 Tbsp tomato sauce
2 Tbsp crushed garlic
2 Tbsp crushed ginger
3 Tbsp soy sauce
4 Tbsp pineapple juice
4 Tbsp rice wine vinegar  
Stir Fry: - 
500g diced pork
½ cup corn flour
1 egg
3 Tbsp vegetable oil
120g green bean
1 red capsicum
150g pineapple pieces
2 spring onions, sliced
1 tsp sesame seeds
Steamed rice to serve  
METHOD: - 
Coat pork well in corn flour then add the egg and mix together. Set aside while you prep the sauce and veg.
Whisk the ingredients together for the sweet and sour sauce.
Trim and slice green beans then place in a small bowl or jug and cover with boiling water. Roughly chop up capsicum.
Heat vegetable oil in a large frying pan. Add pork pieces and fry in batches until crispy on both sides. Remove from the frying pan and set aside.
Wipe any excess oil out of the frying pan. Drain the beans and add to the pan with the capsicum and pineapple pieces. Stir fry for a few minutes until they start to brown.
Pour in the sauce and let it simmer with the veggies, stirring for a few minutes. Once it starts to thicken add the crispy pork pieces back in and quickly coat in the sauce.
Sprinkle over spring onion and sesame seeds. 

Serve immediately with hot steamed rice.