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.

More Recipes

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Spaghetti Bolognese

    Our allergen-free version of this classic comfort food is a winner for the whole family.

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.