Name: Hot & sour pork & pepper stir-fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Chinese
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

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Hot & sour pork & pepper stir-fry

Hot & sour pork & pepper stir-fry

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.1 out of 5.34 ratingsRate

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A fresh, simple dish with a refreshing hint of lime, and it's superhealthy too - so what's not to love?

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal506
fat15g
saturates4g
carbs64g
sugars21g
fibre4g
protein34g
salt1.11g

low

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.

Recipe from Good Food magazine, November 2010

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A star rating of 4.1 out of 5.34 ratings

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