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
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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.
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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.