Sweet & sour pork stir-fry
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Cut the fuss out of cooking with this speedy, light and healthy midweek supper for two
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 284 | |
| fat | 8g | |
| saturates | 2g | |
| carbs | 31g | |
| sugars | 24g | |
| fibre | 2g | |
| protein | 24g | |
| low in | salt | 0.96g |
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
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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