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Sweet and Sour Pork
A classic recipe that is a highly popular as both a side dish and as a main dish. Served with rice to soak up the sauce is divine.
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Course:
Main Dish, Side Dish
Cuisine:
Chinese
Keyword:
Far East, Pork, Stir Fry
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
people
Calories:
276
kcal
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Ingredients
Metric
Imperial
Protein and Veg
150
g
pork
sliced
3
large
spring onions
scallions/sliced
1
clove
garlic
crushed
1
tsp
ginger
finely chopped
3
medium
bok choi
roughly chopped
1
medium
red bell pepper
sliced
1
medium
green bell pepper
sliced
110
g
water chestnuts
drained and sliced
1
tsp
sunflower oil
To make the sauce:
100
ml
chicken stock
1
tbsp
white wine vinegar
1
tsp
cornflour
1
tbsp
light brown sugar
1
tsp
tomato puree
Instructions
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.
150 g pork,
1 clove garlic,
1 tsp ginger,
1 tsp sunflower oil
Add the peppers, bok choi, spring onions and water chestnuts and continue to fry for 3-4 minutes until the vegetables are just tender.
3 large spring onions,
1 medium red bell pepper,
1 medium green bell pepper,
110 g water chestnuts,
3 medium bok choi
Mix together all the sauce ingredients.
100 ml chicken stock,
1 tbsp white wine vinegar,
1 tsp cornflour,
1 tbsp light brown sugar,
1 tsp tomato puree
Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
Nutrition
Calories:
276
kcal
|
Carbohydrates:
23
g
|
Protein:
23
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
64
mg
|
Sodium:
389
mg
|
Potassium:
646
mg
|
Fiber:
2
g
|
Sugar:
10
g