Fragrant Chinese Pork Stir-Fry

Add the rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel and chop (or grate) the ginger

Heat a large, wide-based pan (or wok) over a medium-high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the pork and ginger and cook for 3-4 min or until lightly browned all over

Meanwhile, peel and slice the carrot[s] into long, thin strips

Chop the celery into bite-size pieces

Add the carrot and celery to the pan and cook for a further 3-4 min or until they begin to brown and soften

Boil a kettle

Slice the mange tout into strips

Tip: slicing a small bunch at a time makes it a bit easier and faster

Add the mange tout to the pan and continue to stir-fry for a further 1-2 min

Meanwhile, dissolve the stock cube[s] in 250ml [500ml] boiled water then add the soy sauce, cornflour, rice vinegar and chilli flakes (can't handle the heat? Go easy!)

Add the flavoured stock to the pan, bring to the boil and reduce for a couple of min, until your sauce begins to thicken

Meanwhile, chop the peanuts roughly

Once the rice is cooked, fluff it with a fork and stir the toasted sesame oil through