Sweet & Sour Pork

• 2 tablespoons sunflower oil
• 350 g pork fillet or tenderloin, sliced into 1 cm medallions, then halved
• 1 onion, roughly chopped
• 1 red pepper, de-seeded and chopped
• 1 green pepper, de-seeded and chopped
• 225 g can bamboo shoots, drained and rinsed
• 1 tablespoon cornflour

Sauce

• 3 tablespoons cider vinegar
• 3 tablespoons soft light brown sugar
• 2 tablespoons soy sauce
• 1 tablespoons tomato purée
• 150 ml pineapple juice

1. For the sauce, combine the vinegar, sugar, soy sauce and tomato puree in a small bowl.
2. Make the pineapple juice up to 225 ml with water and stir into the mixture.
3. Heat 1 tablespoon of the oil in a large lidded wok or frying pan.
4. Add the pork and stir fry over a high heat for 1–2 minutes, turning the meat continuously, until browned.
5. Remove from the pan and set aside.
6. Add the remaining oil to the pan. Stir fry the onion and peppers for 1 minute.
7. Return the pork to the pan and add the sauce and bamboo shoots.
8. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.

Tips

For other one pot recipes see The WI One-Pot Dishes by Simon & Schuster ISBN978-1-47110-177-9 Priced £12.99

For more WI book titles please send a SAE to WI Enterprises 104 Kings Road, London SW6 4LYFor an alternative chicken can be substituted for pork.