Crafts and Life

• 100g
  Thai jasmine
  rice
• 1
  tbsp
  sesame seeds
• 1
  tsp
  sunflower oil
• 250g
  pork fillets
  , cut into finger-width strips
• 1 red and 1 yellow
  pepper
  , deseeded and sliced
• 2
  tsp
  cornflour
• 2
  tsp
  soy sauce
• juice 1
  
  lime
  
• 2
  tbsp
  
  clear honey
  
• ½
  red chilli
  , sliced

1. Place the rice in a saucepan with 300ml
   boiling water. Bring to the boil, stir once,
   cover with a lid and reduce the heat to
   low. Cook for 15 mins, by which time the
   rice should have absorbed all the liquid
   and be perfectly cooked. Dry-fry the
   sesame seeds until toasted golden, then
   tip into a small bowl and set aside.
2. Heat the oil in a non-stick frying pan
   or wok, add the pork and peppers and
   stir-fry for 5-6 mins over a high heat until
   the pork is lightly browned and cooked
   through. Mix the cornflour and soy
   sauce together in a bowl, then add the
   lime juice, honey, chilli and sesame seeds,
   plus 6 tbsp cold water. Pour into the wok
   and cook until the sauce has slightly
   thickened, tossing the pan to coat the
   pork and peppers. Serve with the rice.

Serves 2 – taken from BBC Good Food