For ➋100 g Thai jasmine rice
1 tbs sesame seeds
1 ts sunflower oil
250 g pork fillets, cut into finger-width strips
1 red & 1 yellow pepper, deseeded & sliced
2 ts cornflour
2 ts soy sauce
juice 1 lime
½-1 tbs clear honey
½ red chilli, sliced
Place the rice in a saucepan with 30 cl boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mns, 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 m 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 tbs 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.
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 m 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 tbs 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.
