Serves 4
Ready in about 30 minutes
Syns - Extra Easy half a syn
Ingredients
454g pork fillet, cut into strips
1 egg white
175g can water chestnuts, sliced
3 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp artificial sweetener
2 carrots, cut into batons
1 green pepper, deseeded and sliced into strips
1 red pepper, deseeded and sliced into strips
Fry light
142ml chicken stock
2 tbsp rice vinegar
6 tbsp passata
4 spring onions, sliced (reserving 1 for garnish, shredded)
2 level tsp cornflour
boiled dried egg noodles, to serve
Method
1. Put the pork in a bowl. Mix the egg white with 4 tbsp water. Add to the pork along with the water chestnuts, 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tbsp sweetener. Meanwhile, blanch the carrots and peppers until just tender.
2. Heat a large wok sprayed with fry light. Once its hot, add the pork and cook through. Remove the pork with a slotted spoon.
3. Put 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sweetener, stock, vinegar and passata in a pan. Bring to boil. Add the vegetables. Mix the cornflour with 1 tbsp water. Add to the pan and cook for 2 minutes. Reduce the heat, add the pork and simmer for 4-5 minutes. Remove from the heat and put in warmed bowls. Garnish with the spring onion and serve with the noodles on the side.
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