NZ Woman's Weekly

Sweet & sour pork stir fry

Sweet & sour pork stir fry
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  • Meal Origin


Everybody loves a good sweet and sour dish, but I usually find it’s all meat and sauce, so have added some vegetables to mine. Tossing the pork strips in the cornflour before frying gives them a crunchy coating.

  • 2 tbsp plain oil, plus 2 tbsp sesame oil
  • 500-600g pork fillet, thinly sliced
  • 1 tbsp cornflour, plus 2 tsp for sauce
  • ½ tsp five spice powder
  • ½ tsp salt
  • 1 red onion, cut into small wedges
  • 1 tsp each crushed garlic and ginger
  • 1 yellow capsicum, sliced
  • 4 small bok choy, sliced lengthwise
  • 1 cup mung bean sprouts
  • 1 tin pineapple pieces in light syrup or juice
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp lemon juice or vinegar

1 Heat the plain oil in a large frying pan or wok, toss the pork strips with the combined 1 tbsp cornflour, spice and salt, and coat evenly. Sear the pork strips for 3-4 minutes until crusted and golden, then remove from the pan and set aside.

2 Add the sesame oil to the pan and saute the onion, garlic and ginger for 2-3 minutes until fragrant and softened. Add capsicum and bok choy with ¼ cup water and cook for 2 minutes until wilted; add pork, sprouts and combined pineapple, soy, sweet chilli, 2 tsp cornflour and lemon juice. Simmer all together for 2-3 minutes until saucy and hot. Serve on white rice with prawn or cassava chips.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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