SWEET AND SOUR PORK WITH NOODLES
600 g pork, cut into cubes and coated in corn starch (Maizena)
2 bunches of pak choi leaves, rinsed and coarsely chopped
red and green pepper sliced
2 green chillies, chopped (remove seeds if you don’t want it too hot)
1 large onion, sliced
2 carrots, sliced thinly
1 tin pineapple pieces (drained and liquid reserved for the sauce)
spring onion for garnish
250 g egg noodles
Sauce:
Liquid from tinned pineapple
1 cm piece of fresh ginger, grated
150 ml water
50 ml vinegar
30 ml brown sugar
30 ml tomato sauce
45 ml corn starch
Fry the pork cubes in hot sunflower oil for a few minutes until golden brown, remove from oil with slotted spoon and keep aside.
In a wok or frying pan pour a bit of oil and fry the onion first for a few minutes before adding the rest of veggies. Stir fry over high heat. Veggies must still be crunchy so don’t overcook them.
While the veggies fry, cook the noodles as per instructions on packet, rinse under cold water, drain and add to the veggies.
Mix all the sauce ingredients in a glass measuring cup and cook in microwave until transparent and thickened.
Serve the noodles and veggies with the sweet and sour sauce and garnish with sliced spring onion.
Photo: Elsabie Templeton
