Lighter Sweet and Sour Pork

    Lighter Sweet and Sour Pork

    65saves
    45min


    4 people made this

    This is a lighter version of sweet and sour pork. The fresh flavours of the meat and vegetables really shine through.

    Ingredients
    Serves: 4 

    • 350g pork fillet, trimmed of visible fat and cut into 5 x 1 cm strips
    • 1 tablespoon reduced-salt soy sauce
    • pepper to taste
    • 2 teaspoons cornflour
    • 140g medium egg noodles
    • 2 tablespoons sunflower oil
    • 8 baby corn, about 80g in total, quartered lengthways
    • 1 large carrot, cut into matchstick strips
    • 1 large garlic clove, finely chopped
    • 1 tablespoon finely diced fresh ginger
    • 300g bean sprouts
    • 4 spring onions, sliced diagonally
    • 1 teaspoon sesame oil
    • Sweet and sour sauce
    • 1 tablespoon cornflour
    • 1 tablespoon light brown sugar
    • 1 tablespoon rice wine vinegar
    • 2 tablespoons rice wine or dry sherry
    • 2 tablespoons tomato ketchup
    • 3 tablespoons reduced-salt soy sauce
    • 1 can (440g) pineapple slices in natural juice, drained and chopped, with juice reserved

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Place the pork strips in a bowl, sprinkle over the soy sauce and pepper and stir to coat the meat. Sprinkle over the cornflour and stir again. Cover and set aside.
    2. To make the sauce, mix together the cornflour, sugar, vinegar, rice wine or sherry, ketchup, soy sauce and reserved pineapple juice in a small bowl. Set aside.
    3. Cook the egg noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
    4. Heat a wok or heavy-based frying pan until really hot, then add 1 tablespoon of the sunflower oil and swirl to coat the wok. Add the pork and leave for 1 minute to brown, then stir-fry over high heat for 3–4 minutes. Remove the pork with a slotted spoon and set aside.
    5. Heat the remaining oil in the wok, then add the corn and stir-fry for 1 minute. Add the carrot, garlic and ginger and stir-fry for another minute. Sprinkle over 5 tablespoons water and let the vegetables steam for 2–3 minutes.
    6. Pour in the sauce mixture, stir well and bring to the boil. Put the meat back in the wok and add the noodles, pineapple and bean sprouts. Heat through, stirring and tossing. Add the spring onions and sesame oil and serve.

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    Reviews (4)

    2

    Bloody delicious - 17 Nov 2011

    by
    1

    Love this recipe! Use it again and again, changing up the veges to whatever is in season. - 09 Feb 2014

    ShaunFoster
    1

    Very happy with this recipe! All four kids and my partner loved it! I did swap bean sprouts for snow peas due to not being available, but all in all, great! Deffinately will be making again. The sweet and sour sauce was nice and not at all over powering. - 23 Feb 2013

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