Chinese at home - and easier than you think!


  • 1 pork steak - cut into thin strips
  • 110 g plain white flour
  • 1 dsp cornflour
  • 350 ml sparkling water (approx)
  • pinch cayenne pepper
  • 1 egg
  • sweet & sour sauce:
  • 1 carrot (cut into strips)
  • 0.5 leek (cut into strips)
  • 1 ½ mixed peppers (cut into strips)
  • 0.5 red onion
  • 2 cloves garlic (crushed)
  • 1 tblsp soft light brown sugar
  • 2 tblsp rice vinegar
  • 2 tblsp sherry
  • 6 tblsp dark soy sauce
  • 150 ml chicken stock
  • 2 tblsp tomato ketchup
  • 1 tblsp cornflour mixed with a little water


  • Sieve the plain flour and the cornflour into a large mixing bowl and add a pinch of cayenne pepper which will give the dish a little added heat.
  • Whisk in the egg and the sparkling water and mix them thoroughly until the mixture is combined and of a coating consistency.
  • Refrigerate until required.
  • Heat a deep fat fryer or a large pot/wok with some sunflower oil.
  • To test is it ready drop a cube of bread into the oil to see if it will become golden brown.
  • Cut the pork into very thin strips and toss them in a separate bowl of seasoned flour and shake off the excess.
  • Transfer the floured pork into the chilled tempura batter and mix the pork around until it is well coated in the batter.
  • Drop the battered pork strips into the oil and cook for 3-4 minutes until the pork is well cooked through to the centre.
  • Meanwhile heat a large wok or saucepan with a little oil and add in the crushed garlic and the julienne vegetables and cook them gently for 3-4 minutes.
  • Next add in the brown sugar and allow this to slightly caramelise the vegetables.
  • Pour in the rice vinegar, soy sauce, sherry, ketchup and chicken stock and allow this mixture to come to the boil.
  • Mix the cornflour with a little water and add this to the mixture and allow to simmer for 6-8 minutes.
  • Serve the sauce with the crispy pork and some plain boiled basmati rice.

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