Sweet and sour pork stir-fry

Serves: 6

Time to make: 20 mins

Ingredients

More weights & measures

½ tablespoon sesame oil

350g lean pork schnitzel or steaks, thinly sliced

1 red capsicum, cut in chunks

1 onion, coarsely chopped

1 carrot, peeled and thinly sliced

425g can baby corn

1 teaspoon grated fresh ginger

1 can (around 400-425g) pineapple pieces in juice

1 ½ tablespoons brown sugarlight brown cane sugarX

1 tablespoon dark soy sauce

1 ½ tablespoons white vinegar

1 ½ tablespoons tomato sauce

1 tablespoon cornflourcornstarchX

handful toasted cashews (optional)

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Instructions

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1 Heat the oil in a wok, add the sliced pork and toss till sealed (lightly browned). Add the onion, capsicum and carrot and stir-fry for around 5 minutes.

2 While the vegetables are cooking, drain the pineapple, reserving half a cup of the juice. Add the ginger, pineapple juice, soy sauce, vinegar, tomato sauce and brown sugar to the pan, then cover and simmer for 5-10 minutes, stirring frequently until the vegetables become tender crisp.

3 Stir in the baby corn and pineapple pieces. When heated through, dissolve the cornflour in a tablespoon of cold water and stir into the sauce to thicken. Finally add the cashews, if using. Serve with rice or noodles if desired.

Variations

See also:

Sweet and sour pork (new)

Sweet and sour beef

Sweet and sour pork with noodles

Sweet and sour pork (original)

Sweet and sour sauce

HFG tip

Add other vegetables if you like, or substitute chicken for the pork.

Nutrition Info (per serve)

Calories 428cal

Kilojoules 1795kJ

Protein 21.6g

Total fat 9.5g

–Saturated fat 1.8g

Carbohydrates 64.9g

–Sugars 14.7g

Dietary fibre 3.9g

Sodium 1075mg

Calcium 35mg

Iron 3.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.