No Batter Sweet and Sour Pork

We went to Wing Yip this weekend to stock up on Chinese goodies, including a new wok and bamboo steamers.  So, it's no surprise that tomorrow I will be cooking a Chinese meal.  I like this recipe as it is a healthier version than the fluorescent take away meals, with veggies and no gloupy batter.  Wok on!

Ingredients

1 onion, chopped into chunky pieces

1 orange or red pepper, deseeded and cut into thin strips

2 carrots, sliced lengthways into thin strips, like matchsticks

500g chicken breast, or pork tenderloin skin removed and cut into thin strips

3 tbsp red wine vinegar

4 tbsp tomato purée

2 tbsp light soft brown sugar

½ tsp mustard powder

2 tsp soy sauce

425g can pineapple chunks in natural pineapple juice

1 tbsp vegetable oil

2 tsp cornflour

Rice and wilted greens, to serve. 

Method

Prepare the vegetables. Measure the red wine vinegar, tomato purée, sugar, mustard powder and soy sauce into a large jug. Strain the juice from the can of pineapple into the jug, and set the chunks aside. Use the empty can to measure half a can of water (about 200ml) into the jug. Mix everything together.

Heat the oil in a wok or frying pan over a medium heat. Add the onion, carrot and pepper and fry gently for 10 minutes until soft. Spoon onto a plate.

Add the meat to the pan and fry for a few minutes until golden – move the meat around in the pan so that it browns all over. Put the vegetables back into the pan. Pour the pineapple juice mixture over the vegetables and meat. Leave to bubble gently for 10-15 minutes.

In a small bowl, mix together the cornflour and a little water. Add this to the pan with the pineapple chunks and stir everything together. Leave to cook for another 5 minutes. Serve with boiled rice and wilted bok choi.