Pork in a Sweet and Sour sauce

A firm favourite for use of pork left over from a Sunday lunch. This is a minor variant of a recipe in 'Left Over for Tomorrow' by Marika Hanbury Tenison of which my second copy is now going the way of my first copy as in it is falling to pieces.

Had enough pork left for both the shepherds pie and this recipe during the week. Used the rest of the beanspouts in Thai soup for lunch on Friday.

10oz cooked pork cut into thin strips
1 medium onion roughly chopped
3 carrots diced
4oz beansprouts

Cook onion and carrots in 1 tbsp oil until onions are transparent. Add meat and beansprouts and cook for 10 minutes on medium heat.

Combine 4 tbsp sugar, 3 tbsp soy sauce, 1 tbsp cornflour with half pint water mixing until smooth.

Pour sauce over meat and vegetable mixture, bring to boil stirring until the sauce is thick (about 5 minutes).

Serve with noodles and stir fried vegetables. Or just rice.