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Sweet 'n' sour pork stirfry

Method

  • Lightly spray a wok (or a large non-stick pan) with oil and toss the pork until sealed. Add the capsicum, carrots and corn, and toss for a minute or so.
  • Whisk the orange zest and juice with the honey, black vinegar, soy and cornflour. Then add to the pan with the snowpeas, beanshoots and bok choy. Briefly toss until the vegies are just wilted. Taste for seasoning.
  • To serve, spoon a mound of steamed rice in individual bowls and top with the pork and vegies.

Ingredients

  • vegetable oil spray
  • 2-3 pork fillets, well trimmed & cubed
  • 1 red capsicum, cored, seeded & finely sliced
  • 3 baby carrots, finely sliced
  • ½-1 packet baby corn
  • grated rind & juice of 1 orange
  • 1 tspn honey
  • a splash of Chinese black vinegar
  • 3 tbsp soy sauce
  • 2 tspn cornflour
  • 10 snowpeas, halved
  • a small handful of beanshoots
  • inner leaves of 2 baby bok choy

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm