Hot & sour pork & pepper stir-fry

2 servings 30-60 minutes 600 kcal or less chinese recipes everyday recipes healthy recipes mains pork fillet pork fillets pork recipes quick recipes rice stir-fry recipes superhealthy recipes

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Source

Ingredients

100g Thai jasmine rice

1 tbsp sesame seeds

1 tsp sunflower oil

250g pork fillet , cut into finger-width strips

1 red and 1 yellow pepper , deseeded and sliced

2 tsp cornflour

2 tsp soy sauce

juice 1 lime

2 tbsp clear honey

½ red chilli , sliced

Method

Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.

Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbsp cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.