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

Each 354g serving contains (excludes serving suggestion)

KCal

234

Carbs

21.8g

Fibre

6.7g

Protein

21.9g

Fat

5.1g

Saturates

1.5g

Sugars

16.9g

Salt

0.37g

Fruit/Veg Portion

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.