Ingredients

The following ingredients have 4 Servings
  • 500 g Pork Tenderloin (cut into chunks)
  • Salt and Pepper
  • 1 1/2 tbsp Sesame Oil
  • 1 Onion (chopped)
  • 2 tsp Ginger (grated)
  • 4 cloves Garlic (crushed)
  • 250 ml Chicken Stock
  • 50 g Brown Sugar
  • 1 tbsp Soy Sauce
  • 2 tsp Cornflour
  • 2 tsp Rice Vinegar
  • 1/2 tsp Chilli Flakes
  • 1 Red Pepper (sliced)
  • 400 g Pak Choi (sliced)
  • 75 g Salted Peanuts (chopped)
  • Bunch Coriander (chopped)
  • 1 Lime
  • 500 g Cooked Basmati Rice

Instruction

  • Heat the sesame oil in a large wok over a high heat. Salt and pepper the pork then add to the wok and cook until it's brown and caramelised on all sides. Remove from the wok and place in a bowl. Add the ginger, garlic and onion and cook for 5 minutes.
  • Mix the chicken stock, soy sauce, rice vinegar, chilli flakes, sugar and cornflour. Add to the skillet and bring to the boil. Simmer for a few minutes then return the pork to the wok along with the red pepper and pak choi. Cook for a couple more minutes until the pak choi has wilted then add the rice and stir through. Serve topped with chopped coriander, peanuts and a squeeze of lime.