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Sweet and sour pork

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A much healthier version of the Chinese takeaway classic.
Serves
2
Prep
15 minutes
Cook
10 minutes
Each 354g serving contains (excludes serving suggestion)
KCal
236
Carbs
23.7g
Fibre
6.8g
Protein
20.7g
Fat
5.0g
Saturates
1.40g
Sugars
18.6g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp sunflower 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
Method
  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.
Chefs tips
  • You could use thin strips of chicken, turkey or beef in place of the pork.
  • For a vegan version, use thin strips of tofu and vegetable stock, you could also add 1 tbsp cashew nuts.
  • You could use 150g Chinese leaf or 150g broccoli florets instead of the bok choi.
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