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.