- 100g jasmine or basmati rice
- 1 tbsp stir-fry oil (look out for Blue Dragon or Sharwood’s), or vegetable oil
- 250g pork escalopes, sliced into thin strips
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 bunch spring onions, trimmed and sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 175g broccoli, broken into small, bite-sized florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 3 celery sticks, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 heads of pak choi or bok choi, broken into separate leaves
This member of the cabbage family has a number of different names, including bok choy, horse…
- 2 tbsp chopped fresh coriander
- 1 lime, finely grated zest and juice
The same shape, but smaller than…
- a few thin slices of red chilli (optional)
- sweet chilli sauce, to serve (optional)
Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.
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.
Making it beefy
Spiced beef with stir-fried greens: use strips of lean beef instead of pork.
With different veg
Substitute different vegetables – try baby corn, carrots, mushrooms, shredded cabbage.