Chinese-style stir-fried pork

Name: Chinese-style stir-fried pork
Total time: 30 min
Yield: 2
Ingredients: 160g brown basmati rice; 200g higher-welfare pork fillet; 1½ teaspoons Chinese five-spice; vegetable oil; 4 spring onions; 1 yellow pepper; 2 cloves of garlic; 4 cm piece of ginger; 2 tablespoons soy sauce; 1 teaspoon cornflour; 50g cashew nuts; 1 lime

With peppers & cashews

“Packed with veg, this super-fast Chinese stir-fry for two is incredibly fresh and tasty. ”

Serves 2

Cooks In30 minutes

DifficultyNot too tricky

Pork

Nutrition per serving

Calories 642 32%
Fat 22.6g 32%
Saturates 4.7g 24%
Sugars 8.4g 9%
Salt 1.5g 25%
Protein 34.2g 68%
Carbs 80.5g 31%
Fibre 5.5g -

Of an adult's reference intake

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Ingredients

160g brown basmati rice
200g higher-welfare pork fillet
1½ teaspoons Chinese five-spice
vegetable oil
4 spring onions
1 yellow pepper
2 cloves of garlic
4 cm piece of ginger
2 tablespoons soy sauce
1 teaspoon cornflour
50g cashew nuts
1 lime

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Method

Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side.
Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well.
Trim and slice 3 of the spring onions diagonally into 3cm pieces. Halve, deseed and chop the pepper into 2cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger.
In a small bowl, mix the soy sauce, cornflour and 175ml of water, then put aside.
Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 to 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat.
Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2 minutes, then add the garlic and ginger for 1 further minute, or until golden.
Add the soy sauce and cornflour mixture, then cook for 2 to 3 minutes, or until thickened, stirring often.
Add the pork and nuts back to the pan, cook for another 2 minutes, stirring often.
If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste.
Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over.