Stir-fried pork with greens

• jasmine or basmati rice↗100g g
• stir-fry oil1 tbsp tbsp

  (look out for Blue Dragon or Sharwood’s), or vegetable oil

• pork↗250g g

  escalopes, sliced into thin strips

• spring onions↗1bunch 1bunch

  trimmed and sliced

• broccoli↗175g g

  broken into small, bite-sized florets

• celery↗3 3

  sticks, sliced

• pak choi↗2heads of 2heads of

  or bok choi, broken into separate leaves

• chopped fresh coriander2 tbsp tbsp
• lime↗1 1

  finely grated zest and juice

• red chilli↗a few thin slices of a few thin slices of

  (optional)

• sweet chilli sauce↗

  to serve (optional)

Step-by-step instructions

1. 1

   Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.

2. 2

   Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.