- A 200g bag of white basmati rice
- A head of pak choi
- 1 red pepper
- 1 carrot
- 1 spring onion
- A thumb of ginger
- A 50g sachet of hoisin sauce
- 1 tbsp tamari
- 1 tbsp brown rice vinegar
- A 250g pack of pork stir-fry strips
- 650ml boiliing water
- ½ tbsp olive oil
- A couple of bowls
- Small pan with a lid
- Measuring jug
- Wok or deep frying pan
Tip the rice into a bowl. Pour in enough cold water to cover it. Whisk for about 1 min to whisk out the starch. Tip into a sieve. Rinse with cold water. Put to one side while you prepare the veg.
Separate the pak choi leaves. Slice any really big leaves into ribbons. Halve the pepper. Scoop out the seeds and stem. Finely slice the pepper into strips. Peel and trim the carrot. Slice it into batons.
Trim the spring onion. Finely shred it. Peel and grate the ginger.
Tip the rinsed rice into a pan. Pour in 350ml boiling water. Cover. Bring to the boil. Turn the heat right down and simmer for about 6 mins till all the water is absorbed. Turn off the heat. Set aside, lid on, for 4-5 mins to finish cooking.
Pour the hoisin sauce into a bowl. Measure out 1 tbsp of the tamari and 1 tbsp of the rice wine vinegar. Stir into the hoisin sauce. Put to one side.
Warm ½ tbsp oil in a wok or deep frying pan. Add the pork. Stir fry for about 5 mins till the pork is golden brown all over. Add the spring onion and ginger to the pork. Fry for 30 secs till the wok smells aromatic.
Add the carrot and pepper. Stir fry for 5-8 mins till the veg looks a little soft and charred. Pour in the hoisin sauce mix with 300ml boiling water. Turn the heat down and let everything gently simmer for about 10 mins till the pork is cooked through.
Add the pak choi to the pan. Stir and cook for 2 mins to just wilt the pak choi. Taste. Add more tamari if you think it needs it. Serve with the rice.