Hot & sour pork & pepper stir-fry

Contains pork – recipe is for non-Muslims only
A fresh, simple dish with a refreshing hint of lime, and it’s superhealthy too – so what’s not to love?

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 506
  • fat 15g
  • saturates 4g
  • carbs 64g
  • sugars 21g
  • fibre 4g
  • protein 34g
  • salt 1.11g

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

  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.

  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.