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Chinese sweet and sour pork


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  • 500g pork loin steak, all visible fat removed, cut into strips
  • Low calorie cooking spray
  • Salt and freshly ground black pepper
  • 1 large onion, thinly sliced
  • 1 red pepper, deseeded and cut into strips
  • 2 large carrots, peeled and cut into matchsticks
  • 200g sugar snap peas, halved lengthways
  • ¼ tsp Chinese 5 spice
  • 2 garlic cloves, finely chopped
  • 1 level tbsp cornflour
  • 4 tbsp tomato puree
  • 1 tbsp white wine vinegar
  • 4 tbsp light soy sauce
  • 150ml chicken stock
  • 400g dried egg noodles
  • 400g fresh pineapple flesh, cut into bite-size pieces


servings 4
Level of difficulty Average
Cooking time 25mins
Cost Average budget


Step 1

Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside

Step 2

Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.

Step 3

Meanehile in a bowl mix 2 tbsp water with the chinese 5 spice, garlic, cornflour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened -

Step 4

Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and dived between 4 warmed bowls. Spoon over the pork mixture and serve. -

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