Sweet and sour pork
prep: 15 minutes
cook: 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
234
Carbs
21.8g
fiber
6.7g
Protein
21.9g
Fat
5.1g
Saturates
1.5g
Sugars
16.9g
Salt
0.37g
Fruit/Veg Portion
3
Ingredients
all 15 types- 1 tsp rapeseed oil
- 1 clove garlic, crushed (optional)
- 1 tsp fresh ginger, finely chopped (optional)
- 150g lean pork, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 3 bok choi, roughly chopped
- 3 spring onions, sliced
- 110g tin water chestnuts, drained and sliced
- For the sauce:
- 1 tbsp soft light brown sugar
- 1 tbsp white wine vinegar
- 100ml chicken stock
- 1 tsp tomato purée
- 1 tsp cornflour
Directions
3 steps in totalStep 1
Heat the oil in a non-stick frying pan, add the garlic, ginger and pork and fry for 3-4 minutes until the pork begins to brown.
Step 2
Add the peppers, bok choi, spring onions and water chestnuts and continue to fry for 3-4 minutes until the vegetables are just tender.
Step 3
Mix together all the sauce ingredients. Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
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