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Slimming World Sweet & Sour Pork |
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| Serves 4 |
Prep 5 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
500g pork loin steak, visible fat removed, cut into strips
vegetable oil
Salt & 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 five-spice powder
1 level tbsp cornflour
4 tbsp tomato purée
1 tbsp white wine vinegar
4 tbsp light soy sauce
150ml chicken stock
400g dried egg noodles
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Place a wok or large frying
pan over a high heat. Sprinkle the pork with a little oil
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.
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Oil the pan 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.
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Meanwhile, in a bowl mix 2
tbsp water with the Chinese five-spice powder, garlic,
cornflour, tomato purée, 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.
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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
divide between 4 warmed bowls. Spoon over the pork mixture
and serve.
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DAILY
DINNERS 
