Chinese Sweet and Sour


Posted by David Horne.

Feb 08, 2017





 

 

Chinese Sweet & Sour​


Cooked this for the first time, following the Slimming World Recipe. I have to say it was truly AMAZZZZZING. Full of Speed and only 1/2 Syn per portion. 

Serves: 4
Cook time: 25 mins
Ready in: Less than 30 Minutes
Syns per serving:½

 

I followed this recipe on my I-Pad. A really useful tool as I don't need hundreds of recipe books.



 

Ingredients

500g pork loin steak - turkey or any other meet you may prefer. 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 purée
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

 

What Wok To Use?
I use the Tefal Intensium Non-stick Wok, which has a diameter of 28 cm. This Wok is ideal for this recipe and many others that I will be adding to this Blog in the very near future.


 

Method

 
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.
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.
Meanwhile in a bowl mix 2 tbsp water with the chinese 5 spice, 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.
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.​