Sweet and Sour Pork

I really don't like sweet and sour dishes from take aways or restaurants, I find them way too sweet and the addition of pineapple does not help, so I had ignored this recipe for ages. I finally actually looked down the list of ingredients and thought that they didn't sound too bad so I gave it a go and actually it was lovely. Obviously being a WeightWatchers version it had less sugar and sweet things in it, which helped and none of that horrible pineapple, but lots of crunchy veg instead.

Sweet and Sour Pork (from WeightWatchers Book of Recipes)
(Serves 1)
(8 WW ProPoints per serving)

1 tsp cornflour
1-2 tsp chilli sauce
1 tsp light or dark muscovado sugar
2 tsp rice or wine vinegar
1 tbsp light soy sauce
cooking spray
100g lean pork shoulder, cut into strips
1 small garlic clove, crushed
1 small onion, sliced
1 small carrot, cut into fine strips
25g mange tout
1/2 chicken stock cube, dissolved in 100ml
1 tomato, skinned and quartered
salt and pepper

To Serve
75g hot cooked rice

In a small jug or bowl, mix together the cornflour, chilli sauce, sugar, vinegar and soy sauce.

Heat a wok and lightly spray it with the cooking spray. Add the pork, stir frying it over a high heat for 3-4 mins to seal and brown it.

Add the garlic, onion, carrot and mange tout and stir fry for 2 mins. Pour in the stock and bring to the boil. Reduce the heat and simmer gently for 15-20 mins or until the pork is tender.

Mix in the tomato. Then add the blended cornflour mixture, stirring as you do so. Cook for 2 mins, until the sauce is thickened. Check the seasoning, add the salt and pepper to taste.

Serve in a bowl with the hot cooked rice.