Sweet and Sour Spaghetti Recipes

Ingredients :

15 ml

1

500 g

30 ml

30 ml

575 ml

1

1

1

100 g

3

30 ml

350 g

vegetable oil

medium sized onion, sliced

pork fillet, thinly sliced

whole meal flour

tomato purée

white stock

red pepper, trimmed and sliced

green pepper, trimmed and sliced

large carrot, cut into matchstick strips

canned pineapple chunks, drained

pieces preserved ginger, drained and thinly sliced

soy sauce

whole meal spaghetti

salt and ground black pepper

1. Heat the oil in a pan and fry the onion over moderate heat for about 3 minutes.

2. Add the pork and cook, stirring frequently for 4-5 minutes, until evenly brown.

3. Stir in the flour, then the tomato purée.

4. Gradually stir in the stock and bring to the boil.

5. Add the peppers and carrot, cover and simmer for 20 minutes, or until the vegetables are just tender.

6. Add the pineapple, ginger and soy sauce, and adjust the seasoning if necessary.

7. Simmer for a further 5 minutes.

8. Meanwhile, cook the spaghetti in a large pan in plenty of boiling, salted water for 12-13 minutes, or according to the directions on the packet, until just tender.

9. Drain and turn into a greased serving dish.

10. Pour the sauce over and toss, using 2 large forks.

Serving Suggestion :

Any cool, crisp salad, such as diced cucumber, celery and Chinese leaves.

Serves 6

Per Serving : 410 calories, 9 g fat, 3 g fiber.

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