Sweet & sour pork stir fry


Sweet & sour pork stir fry

Sweet & sour pork stir fry
Sweet & sour pork stir fry

A quick classic for two, plus this time it’s also low in fat. Just add egg noodles or rice to serve.


SERVES 4 – 30 minutes

– 227g can pineapple slices in juice, drained and chopped, juice reserved.

– 1 tbsp cornflour.

– 1 tbsp tomato sauce.

– 1 tsp soy sauce.

– 1 tsp brown sugar.

– 2½ tbsp rice wine vinegar or white wine vinegar.

– 1 tbsp sunflower oil.

– 200g/8oz stir-fry pork strips, trimmed of fat.

– 1 red pepper, deseeded and cut into chunks.

– 3 spring onions, quartered and shredded.

– rice or egg noodles, to serve.


Step 1:
Mix 4 tablespoons of the reserved pineapple juice into the cornflour until smooth then stir in the tomato and soy sauces, sugar and vinegar. Set aside.

Step 2:
Heat the oil until very hot in a wok, then throw in the pork for 1 minute, stirring. Lift the pork out on to a plate, then set aside.

Step 3:
Add the pepper to the wok, stir-fry for 2 minutes, then add the pineapple and most of the spring onions for 30 seconds. Stir in the sauce for 1 minute, splashing in a little water as it cooks, then stir the pork back in for 20–30 seconds until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

Note : PER SERVING 284 kcals, protein 24g, carbs 31g, fat 8g, sat fat 2g, fibre 2g, sugar 24g, salt 0.96g

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