Sweet & sour pork stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 227g can pineappleslices 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 vinegaror white wine vinegar
- 1 tbsp sunflower oil
- 200g stir-fry porkstrips, trimmed of fat
- 1 red peppercut into chunks
- 3 spring onionsquartered and shredded
Nutrition: per serving
- kcal284
- fat8g
- saturates2g
- carbs31g
- sugars24g
- fibre2g
- protein24g
- salt0.96glow
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.
