This one is another hit with the family tastes just like proper chinese sweet ‘n’ sour but is virtually syn free. I used lean diced pork but you could use chicken or quorn to make a vegetarian version. I served it with rice but its really lovely with egg noodles and although I just added red peppers, onions and bamboo shoots you could easily chuck in any other veg you like for your superfree like mushrooms, beansprouts, carrots whatever you like really.
Its so lovely to be able to have something that tastes really naughty but is really good :  )
1 lb lean diced pork (or chicken)
1 large onion (sliced)
2 red peppers (sliced)
1 tin bamboo shoots (drained)
8 floz chicken stock
2 cloves garlic (crushed) or I use the frozen paste
1 level tbsp cornflour
1 tbsp tomato puree
4 tbsp white wine vinegar
4 tbsp light soy sauce
1 tbsp splenda
spray oil
Spray a large frying pan or wok with spray oil and then stir fry the pork for about 5 minutes until browned, Add the onions and peppers and stir fry for another 5 minutes until vegetables are soft.
In a jug mix the stock, soy sauce, garlic, tomato puree, vinegar, splenda and cornflour and whisk well.
Stir the sauce into the pan and cook for another 3-4 minutes until sauce is thickened then add the bamboo shoots and cook for another minute.
It is virtually syn free, Serves 4 and the only syns are just 1 for the cornflour so if you are being extra good it’ll be 1/4 syn per portion. … Enjoy xx
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