Pass on the Chinese take-out and make your own sweet and sour pork instead!
Sweet & sour pork stir fry
2 tbspplain oil, plus 2 tbsp sesame oil
550 gpork fillet, thinly sliced
1 tbspcornflour, plus 2 tsp for sauce
1/2 tspfive spice powder
1 red onion, cut into small wedges
1 tspeach crushed garlic and ginger
1 yellow capsicum, sliced
4 small bok choy, sliced lengthwise
1 cupmung bean sprouts
1 tin pineapple pieces in light syrup or juice
2 tbspsoy sauce
1 tbspsweet chilli sauce
2 tbsplemon juice or vinegar
Heat the plain oil in a large frying pan or wok, toss the pork strips with the combined 1 Tbsp cornflour, spice and salt, and coat evenly. Sear the pork strips for 3-4 minutes until crusted and golden, then remove from the pan and set aside.
Add the sesame oil to the pan and saute the onion, garlic and ginger for 2-3 minutes until fragrant and softened. Add capsicum and bok choy with ¼ cup water and cook for 2 minutes until wilted; add pork, sprouts and combined pineapple, soy, sweet chilli, 2 tsp cornflour and lemon juice. Simmer all together for 2-3 minutes until saucy and hot. Serve on white rice with prawn or cassava chips.