Hot & sour pork & pepper stir-fry

• Thai jasmine rice↗100g g
• sesame seeds↗1 tbsp tbsp
• sunflower oil↗1 tsp tsp
• pork fillet↗250g g

  cut into finger-width strips

• 1 red and 1 yellow pepper↗

  deseeded and sliced

• cornflour↗2 tsp tsp
• soy sauce↗2 tsp tsp
• juice 1 lime
• clear honey↗2 tbsp tbsp
• ½ red chilli

  sliced

Step-by-step instructions

1. 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. 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.