Name: Sweet and sour pork
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 2
Ingredients: 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

A much healthier version of the Chinese takeaway classic.

Serves

Prep

15 minutes

Cook

10 minutes

Nutrition information

Each 354g serving contains (excludes serving suggestion)

KCal: 234
Carbs: 21.8g
Fibre: 6.7g
Protein: 21.9g
Fat: 5.1g
(Low)
Saturates: 1.5g
(Low)
Sugars: 16.9g
(Low)
Salt: 0.37g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 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.

Recipe 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.