Chinese-style kale
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
Hot & sour pork & pepper stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g Thai jasmine rice
- 1 tbsp sesame seeds
- 1 tsp sunflower oil
- 250g pork filletcut into finger-width strips
- 1 red and 1 yellow pepperdeseeded and sliced
- 2 tsp cornflour
- 2 tsp soy sauce
- juice 1 lime
- 2 tbsp clear honey
- ½ red chillisliced
Nutrition: per serving
- kcal506
- fat15g
- saturates4g
- carbs64g
- sugars21g
- fibre4g
- protein34g
- salt1.11glow
Method
step 1
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.
step 2
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.
