Dinner tonight: sweet-and-sour pork

This lighter version of the favourite Asian stir-fry puts the spotlight on the fresh flavours of pine­apple, scallions, carrots and bean sprouts. Veggies and Chinese egg noodles complete the meal.

Prep time 30 min 

Cook time 15 min 

Serves 4

Pork

• 1 pork tenderloin filet or boneless pork shoulder (350 g/12 oz), trimmed of fat and cut into 5 cm (2 in) strips
• 15 ml (1 tbsp) low-sodium soy sauce
• Freshly ground black pepper
• 10 ml (2 tsp) flour
• 225 g (8 oz) Chinese egg noodles
• 7 ml (1 1/2 tsp) canola oil, divided
• 8 baby corn, quartered lengthwise
• 2 carrots, julienned
• 1 large garlic clove, finely chopped
• 15 ml (1 tbsp) finely diced peeled fresh ginger
• 1 can (450 g/15 oz) pineapple slices in natural juice, drained (juice reserved) and chopped
• 250 ml (1 c) bean sprouts
• 4 scallions, sliced diagonally
• 2 ml (1/2 tsp) toasted sesame oilSauce
• 15 ml (1 tbsp) flour
• 15 ml (1 tbsp) sugar
• 15 ml (1 tbsp) rice-wine vinegar
• 30 ml (2 tbsp) rice wine or dry sherry
• 30 ml (2 tbsp) ketchup
• 45 ml (3 tbsp) low-sodium soy sauce

1. For pork, place the pork strips in a large bowl. Add the soy sauce and pepper, to taste. Stir to coat the meat. Sprinkle with the flour and stir again. Cover and set aside.
2. For sauce, mix together the flour, sugar, vinegar, wine, ketchup, soy sauce and reserved pineapple juice in a small bowl. Set aside.
3. Cook the noodles in a pot of salted boiling water, according to the package directions. Drain well and set aside.
4. Heat a wok or heavy skillet until really hot, then add half the oil and swirl to coat the wok. Add the pork and leave for one minute to brown, then stir-fry over high heat for three to four minutes. Remove the pork with a slotted spoon and set aside.
5. Heat the remaining oil in the wok, then add the corn and stir-fry for one minute.
6. Add the carrots, garlic and ginger, and stir-fry for another minute. Sprinkle with a few soup spoonsful of water and let the vegetables steam for two to three minutes.
7. Pour in the sauce mixture, stir well and bring to a boil. Add the meat back in the wok and add the noodles, pineapple and bean sprouts. Heat through.
8. Add the scallions and sesame oil and serve.

Spice up the stir-fry by adding one small seeded, deveined and finely chopped red chili pepper (wear gloves when handling) to the sauce.