Sticky Pork Stir-Fry with Peppers and Rice

• 3 tbsphoisin sauce
• 2 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tspcornflour
• 500gpork loin steaks, trimmed and cut into thin strips
• 2 tbspolive oil
• 2red peppers, sliced
• 200gmangetout
• 2garlic cloves, finely chopped
• 20gginger, finely grated
• 4spring onions, sliced
• 1 tsptoasted sesame oil
• 250 gdried basmati rice
• Fine salt, for the rice water

Method

1. 1Rinse the rice and cook it in salted boiling water for 10 to 12 minutes until tender. Drain and leave covered.
2. 2Mix the hoisin, soy sauce, rice vinegar and cornflour with 3 tablespoons of water. Pat the pork strips dry with kitchen paper; wet meat will not brown.
3. 3Heat ½ tbsp olive oil in a wok over the highest heat until it shimmers. Add half the pork in a single layer and leave it for 1 minute before stirring, then stir-fry for 2 minutes until browned and just cooked. Tip out and repeat with another ½ tbsp oil and the rest of the pork.
4. 4Add the remaining 1 tbsp oil to the wok with the peppers and stir-fry for 3 minutes until they have softened and charred at the edges. Add the mangetout, garlic and ginger and cook for 1 minute more until the mangetout is bright green and still crisp.
5. 5Return the pork, pour in the sauce and toss for 1 to 2 minutes until it bubbles, thickens and coats everything in a glossy layer. Take it off the heat as soon as it clings; cornflour sauces go from glossy to gluey quickly.
6. 6Stir in the spring onions and sesame oil and serve over the rice.

Per serving

kcal

604

protein

36g

fibre

4.8g

carbs

67g

fat

21g