Sticky Chilli Lean Pork Stir-Fry

Add your basmati rice and 300ml [390ml] [600ml] cold 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 10-12 min or until all the water has absorbed and the rice is cooked

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

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean pork mince (remove the paper if required!) and cook for 5-6 min or until browned and crisped, breaking it up with a wooden spoon as you go

While the mince is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into small, bite-sized pieces

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once the pork mince has browned, add the chopped pepper with a small pinch of salt to the pan and cook for 2-3 min or until the pepper has started to soften

Meanwhile, add your rice vinegar, soy sauce, toasted sesame oil and red chilli relish to a bowl

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and give everything a good mix up – this is your sticky chilli sauce

Once the pepper has started to soften, add the chopped ginger and garlic and cook for 1-2 min or until fragrant

Once fragrant, add the sticky chilli sauce and cook for 2 min or until everything is coated and sticky and the pork is cooked through (no pink meat!) – this is your sticky chilli lean pork stir-fry