Hoisin Pork Stir Fry With Chilli & Garlic Oil And Steamed Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your steamed rice

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Trim, then chop your spring onion[s] finely, separating the white parts from the green parts

Peel and chop your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Add the chopped chilli (can't handle the heat? Go easy!) to a small bowl with half the chopped garlic (you'll use the rest later!) and the spring onion greens (you'll use the whites later!)

Add 2 tbsp [3 tbsp] [4 tbsp] vegetable oil with a pinch of sugar and salt and stir it all together – this is your chilli & garlic oil

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork strips and the onion petals with a pinch of salt

Tip: Cooking for 4 or more? Use 2 pans!

Cook for 3-4 min or until the pork is beginning to brown

Meanwhile, trim, then chop your green beans in half

Wash your spinach and pat dry with kitchen paper

Once the pork has started to brown, add the chopped green beans to the pan[s] and cook for 3-4 min or until tender

Once tender, add 1 tsp [1 1/2 tsps] [2 tsps] flour, give everything a good mix up and cook for 1 min further until well coated

Once well coated, add your hoisin sauce to the pan[s] with your soy sauce, the spring onion whites, the remaining chopped garlic and spinach

Add a pinch of salt and give everything a good mix up

Cook for a final 1-2 min until the spinach has wilted and the pork is cooked through (no pink meat!) – this is your hoisin pork stir fry