Sweet and Sour Pork

Ingredients

• 1 teaspoon sunflower oil
• 1 clove garlic, crushed (optional)
• 1 teaspoon fresh ginger, finely chopped (optional)
• 150g/5 1/2oz lean pork eg tenderloin, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 bok choi, roughly chopped (you could use 150g/5 1/2oz Chinese leaf or 150g/5 1/2oz broccoli florets instead)
• 3 spring onions, sliced
• 1/2 x 220g can water chestnuts, drained and halved
• For the sauce:
• 1 tablespoon soft light-brown sugar
• 1 tablespoon white wine vinegar
• 100ml/3 1/2floz chicken stock
• 1 teaspoon tomato puree
• 1 teaspoon cornflour

Instructions

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.
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.
3. Mix together all the sauce ingredients. Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
4. Serve with plenty of steamed rice or plain noodles.