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Speedy Pork Stir-Fry with Cumin & Coriander
Organic pork strips bring their succulence to this quick and easy stir-fry that’s brimming with organic veg and tender green cabbage, flavoured with a tangy drizzle of tamari and spicily spiked with cumin seeds.
Ingredients
- 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
Method
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. Slice and finely shred half a cabbage, 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.
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