Pork mince makes for a wonderfully quick and simple stir-fry, but you could also try this with finger-sized strips of pork loin, shoulder steak or chicken.
Don't order a takeaway this weekend, treat yourself to this nutritious stir-fry instead! Pork mince is cooked in a sweet and sour sauce and served with lots of vegetables atop wholewheat noodles.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
550
Ingredients
For the sauce
435g
tin pineapple chunks in juice
2Tbsp.
cornflour
2Tbsp.
light brown soft sugar
1Tbsp.
white wine vinegar
3Tbsp.
soy sauce
3
cm piece fresh root ginger, peeled and grated
3
garlic cloves, crushed
75g
tomato ketchup
For the stir-fry
1Tbsp.
sesame oil, plus extra to toss
400g
pork mince
300g
baby corn, halved lengthways
2
red peppers, deseeded and roughly chopped
2
pak choi, thickly shredded (keep stalks and leaves separate)
200g
wholewheat noodles
1
red chilli, sliced
Directions
Step 1First make the sauce. Drain the pineapple, reserving the juice. Put the cornflour into a medium bowl or jug and gradually whisk in the pineapple juice until smooth. Whisk in the remaining sauce ingredients, except the pineapple. Set aside.
Step 2For the stir-fry, heat the oil in a large wok or frying pan over high heat. Fry the pork for 8-10min, stirring frequently, until browned all over. Add the corn, peppers, and pak choi stalks and stir-fry for 3-4min, until slightly softened. Add a splash of water if the pan is too dry.
Step 3Meanwhile, cook the noodles according to packet instructions. Drain, toss with a little sesame oil, and divide between 4 bowls.
Step 4 Add sauce to the wok/pan and bubble for 1min, until thickened. Stir in the pak choi leaves, pineapple and chilli and cook 1min. Divide between the bowls and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
