Name: Sweet & sour pork stir-fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
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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Sweet & sour pork stir-fry

Sweet & sour pork stir-fry

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.1 out of 5.41 ratingsRate

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Cut the fuss out of cooking with this speedy, light and healthy midweek supper for two

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal284
fat8g
saturates2g
carbs31g
sugars24g
fibre2g
protein24g
salt0.96g

low

Method

step 1

Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
step 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.
step 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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.1 out of 5.41 ratings

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