Most kids love Chinese cuisine, perhaps because of the sweetness, and this is a simple dish that is delicious served with a little portion of rice. It is extremely quick to rustle up, with ingredients we normally have in the fridge.

Makes 2 portions
Prep: 5 minutes
Cook: 10 minutes

  • ½ tbsp cornflour
  • 60ml fresh orange juice
  • 20ml fresh lemon juice
  • 50ml cold water
  • 1 tbsp olive oil
  • 3 spring onions, lower parts chopped and green tops discarded
  • 50g pork fillet, sliced into thin strips
  • ½ yellow pepper, deseeded and chopped
  • 8 mangetout, sliced
  • 4 baby sweetcorns, sliced in half lengthways
  1.  In a small bowl, measure out the cornflour and add the orange juice, lemon juice and water, stirring to combine, then set aside until step 3.
  2. In a frying pan or wok, heat the oil over a high heat and then add the spring onions and pork and give everything a good stir. Add the yellow pepper, mangetout and baby sweetcorns, and keep everything moving around the pan or wok.
  3. After a few more minutes – when the chicken is just cooked through – add the cornflour and juice mixture. It will bubble and thicken very quickly and create a thick sauce.
  4. Remove from the heat when the sauce nicely coats the pork and vegetables, then serve.

The Allergy-Free Baby & Toddler Cookbook: 100 delicious recipes free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish by Fiona Heggie and Ellie Lux.
Follow this link to buy it.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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