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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
