Lean Pork Stir Fry With Rice And Honey Chilli Cashews

Peel and roughly chop your brown onion[s]

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Peel and finely chop (or grate) your garlic

Combine your cornflour and gluten free soy sauce in a bowl with half your honey (save the rest for later!), your toasted sesame oil, rice vinegar and 75ml [100ml] [125ml] cold water – this is your stir fry sauce

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water 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

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your cashew nuts and cook for 1-2 min or until slightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once slightly toasted, add the remaining honey to the pan with your chilli flakes (can't handle the heat? Go easy!) and cook for 2-3 min or until caramelised

Once caramelised, transfer the cashew nuts to a plate to cool into a brittle and reserve the pan – these are your honey chilli cashews

Wipe the reserved pan clean and return to a high heat with a drizzle of vegetable oil

Once hot, add the chopped onion, sliced carrot and mangetout with a pinch of salt and cook for 3-4 min or until beginning to soften

Once softened, add your lean pork mince (remove the paper if required!) to the pan and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once browned, add the chopped garlic and ginger paste and cook for 1 min or until fragrant

Once fragrant, add the stir fry sauce and cook for a further 4 min or until the sauce has thickened and the pork is cooked through (no pink meat!)

Meanwhile, chop your cooled honey chilli cashews roughly