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.