Skinny sweet 'n sour pork

We've given this classic Chinese pork dish a slender makeover; it makes a satisfyingly speedy supper

Ingredients:

500g pork fillet, sliced

Salt and pepper

Dash of paprika

Olive oil

1 onion, sliced

1 red pepper, cored, seeded and cubed

2 large carrots, peeled and sliced into ribbons with a vegetable peeler

200g sugar snap peas, halved

2 garlic cloves, crushed

Dash of Chinese five-spice powder

15ml (1 tbsp) cornflour

60ml (4 tbsp) tomato purée

15ml (1 tbsp) white vinegar

60ml (4 tbsp) light soy sauce

150ml chicken stock

Method:

1) Toss the sliced pork in salt and pepper mixed with a little paprika.

2) In a large, non-stick frying pan or wok, preheat a splash of olive oil till sizzling and brown the pork fillet. Remove the pork and set aside.

2) Adding a little more oil to the pan if necessary, stir-fry the onion, red pepper, carrot, peas and garlic.

3) Combine five-spice powder, cornflour, tomato purée, white vinegar, soy sauce and chicken stock in a bowl to make the sauce.

4) Return the meat to the pan, pour the sauce over it, and cook for 3-4 minutes until the sauce has thickened. Serve with quick-cooking rice noodles.