A traditional sweet and sour pork you eat in a restaurant or order from a takeaway is usually very high in calories and fat. However, with this healthy low-fat version, you can continue to enjoy this classic dish.
This is a quick and easy to follow recipe. Suitable for Step 3 and 4.
Prepare the sweet and sour sauce by mixing all the ingredients together until smooth. Set aside.
Cook the basmati rice according to the packet instructions.
While the rice is cooking, spray a wok or deep-frying pan lightly with oil and place over a medium heat. When it’s really hot, add the pork and stir-fry for 4 minutes, until cooked.
Stir in the garlic, spring onions, carrot, red pepper and sugar snap peas or mangetout. Stir-fry for about 3 minutes, until the vegetables are just tender but still quite crisp.
Add the pineapple and then stir in the sweet and sour sauce. Stir-fry for 1 minute, until the sauce thickens and coats the pork and vegetables evenly. Season to taste with black pepper.
Fluff up the boiled rice with a fork and divide between two serving bowls. Spoon the sweet and sour pork over the top.
Try swapping the pork tenderloin for skinned chicken breast fillets - the fat and calorie counts will remain the same.
Experiment with different vegetables: quartered mushrooms, sliced green and yellow peppers, celery or broccoli florets.
Step it up…
For Step 5, increase the dry weight of rice to 110g and pork to 340g. This will add 100kcal per serving (recipe serves two).
Visit the Steps page to find out more about the Plan or contact a Consultant to start your weight-loss journey today.