Sweet & sour pork stir-fry

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Good Food

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1. Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
2. Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
3. Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through - it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

284 kcalories, protein 24g, carbohydrate 31g, fat 8 g, saturated fat 2g, fibre 2g, salt 0.96 g

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• Anita

  24 July 2009

  Anita commented on this recipe

  I made this lovely stir fry and everyone loved it. My son thought it was better than the take-away!! I doubled it for my family and it was so easy to make. I will definately be making this again.

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• Fluffy

  27 July 2009

  Fluffy rated this recipe

  

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• Jendon

  31 July 2009

  Jendon commented on this recipe

  I made this with tofu. It's a really decent quick supper. I enjoyed the retro-feel sweet and sour sauce. I recommend adding extra soy though and fresh chilli if you like a kick.

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• Jendon

  31 July 2009

  Jendon commented on this recipe

  I made this with tofu. It's a really decent quick supper. I enjoyed the retro-feel sweet and sour sauce. I recommend adding extra soy though and fresh chilli if you like a kick.

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• Shezza

  15 August 2009

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• Pewtersfood

  15 August 2009

  Pewtersfood rated and commented on this recipe

  

  Wasn't exciting but I enjoyed it - more than my bloke though

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• brownie

  01 September 2009

  brownie rated and commented on this recipe

  

  Yummy! Will definately make again Can someone tell me how to caramelise the pineapple- would have been 5* if that had worked!

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• Claire

  03 September 2009

  Claire rated and commented on this recipe

  

  Really tasty. Could only get fresh pineapple so substituted the juice with water and added 1tbsp rather than 1tsp of soy. Added some sugar snaps and baby corn too. Found it needed quite a lot of water added in the final stages to make enough sauce.

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• MsVanDeKamp

  08 October 2009

  MsVanDeKamp rated and commented on this recipe

  

  I made my variation of this (extra veg, honey instead of sugar) for my boyf last night. Was really nice, tasted authentic without being artificial. And made with stuff from the cupboards, rather than having to buy a sauce - GREAT!

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• Aine

  13 October 2009

  Aine rated and commented on this recipe

  

  Very quick easy and tasty mid week dinner

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Ingredients

• 227g can pineapple slices in juice, drained and chopped, juice reserved
• 1 tbsp cornflour
• 1 tbsp tomato sauce
• 1 tsp each soy and brown sugar
• 2 ½ tbsp rice wine vinegar or white wine vinegar
• 1 tbsp sunflower oil
• 200g stir-fry pork strips, trimmed of fat
• 1 red pepper , cut into chunks
• 3 spring onions , quartered and shredded

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Low-fat

Ingredients

• 227g can pineapple slices in juice, drained and chopped, juice reserved
• 1 tbsp cornflour
• 1 tbsp tomato sauce
• 1 tsp each soy and brown sugar
• 2 ½ tbsp rice wine vinegar or white wine vinegar
• 1 tbsp sunflower oil
• 200g stir-fry pork strips, trimmed of fat
• 1 red pepper , cut into chunks
• 3 spring onions , quartered and shredded

284 kcalories, protein 24g, carbohydrate 31g, fat 8 g, saturated fat 2g, fibre 2g, salt 0.96 g

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