- 250g pork stir-fry strips
- 1 tbsp cornflour
- 1 tsp ground coriander
- 1 red onion
- 1 celery stick
- ½ green cabbage
- 2 garlic cloves
- A thumb of ginger
- 150g white basmati rice
- 1 tbsp cumin seeds
- 2 tbsp tamari
- 2 tbsp balsamic vinegar
- 450ml boiling water
- Sea salt
- 1 tbsp sunflower oil, coconut oil or olive oil
- 1.
Tip the pork into a dish or bowl. Shake in 1 tbsp cornflour and add 1 tsp ground coriander. Turn to coat the pork in the spiced cornflour. Set aside to marinate while you prepare the veg.
- 2.
Peel and thickly slice the onion into 8-10 wedges. Trim the dry ends off the celery stick and finely slice it. Halve the cabbage, then finely shred 1 half, discarding any really thick pieces of core. Peel and crush or grate the garlic. Peel and grate the ginger.
- 3.
Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down under the pan. Gently simmer the rice for 8-10 mins till all the water has been absorbed, then take off the heat and let it sit in the pan for 5 mins to steam and finish cooking.
- 4.
Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down under the pan. Gently simmer the rice for 8-10 mins till all the water has been absorbed, then take the rice off the heat and let it sit in the pan for 5 mins to steam and finish cooking.
- 5.
Put the wok back on the heat, then add 1 tbsp oil and the pork. Stir fry for 4-5 mins till the pork is browned all over. Scoop the pork out of the wok onto a plate.
- 6.
Add the red onion, celery and cabbage to the hot wok with ½ tbsp oil. Stir fry for 5-6 mins till the veg start to soften.
- 7.
Stir the garlic and ginger into the pan. Add the pork back, adding any juices from the plate. Pour in 150ml boiling water and add 2 tbsp tamari and 2 tbsp balsamic vinegar. Bubble up, then simmer for 5 mins.
- 8.
Fluff the rice up with a fork, then divide between 2 warm bowls or plates. Spoon the pork stir-fry over the rice and sprinkle.
- Tip
Going halfsies
You just need half the cabbage in this recipe and the other half will keep in the fridge for a couple of days. You can turn it into a crunchy slaw by shredding the leftover cabbage and mixing it with grated carrot and apple, toasted sesame seeds and a sauce made with tahini whisked with lemon juice, water, crushed garlic and a pinch of salt.