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Ingredients

• 340 g (12 oz) pork fillet, trimmed of fat and cut into 5 x 1 cm (2 x ½ in) strips
• 250 g centre-cut pork fillet, boneless
• 1 tbsp light soy sauce
• 2 eggs
• 2 tsp cornflour
• 4 stalks spring onion
• 2 sheets medium Chinese egg noodles, about 125 g (4 ½ oz) in total
• 1 button ginger
• 2 tbsp sunflower oil
• 3 cloves garlic
• 8 baby corn, about 75 g (2 ½ oz) in total, quartered lengthways
• 4 tablespoons dry starch
• 170 g (6 oz) carrots, cut into fine shreds about 5 cm (2 in) long
• 2 1/2 tablespoons sugar
• 1 large garlic clove, finely chopped
• 2 tablespoons vinegar
• 1 tbsp finely diced fresh root ginger
• 2/3 teaspoon soy sauce
• 300 g (10 ½ oz) bean sprouts
• 1 teaspoon rice wine
• 4 spring onions, sliced diagonally
• 2/3 teaspoon salt
• 1 tsp toasted sesame oil
• MSG to taste
• pepper
• 300 ml vegetable oil
• Sweet and sour sauce
• 100 ml chicken stock
• 1 tbsp cornflour
• 1 tbsp demerara sugar
• 1 tbsp rice wine vinegar
• 2 tbsp rice wine or dry sherry
• 2 tbsp tomato ketchup
• 3 tbsp light soy sauce
• 1 can pineapple slices in natural juice, about 425 g, drained and chopped, with juice reserved

Description

Sweet And Sour Sauce Doesn't Have To Be Thick, Gloopy And Bright Orange. This Modern, Light Version Allows The Succulence Of The Meat And The Fresh Flavours And Different Textures Of A Colourful Variety Of Vegetables And Noodles To Shine Through. Some Pla

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