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Hot & sour pork & pepper stir-fry

Contains pork – recipe is for non-Muslims only
A fresh, simple dish with a refreshing hint of lime, and it's superhealthy too - so what's not to love?

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 506
  • Carbohydrates 64
  • Saturated Fat 4
  • Sugar 21
  • Protein 34
  • Fat 15
  • Fibre 4
  • Salt 1.11

Nutrition per serving

  • Calories 506
  • Carbohydrates 64
  • Saturated Fat 4
  • Sugar 21
  • Protein 34
  • Fat 15
  • Fibre 4
  • Salt 1.11

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

  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.

  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.

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