brown basmati rice pork fillet Chinese five-spice spring onions yellow pepper garlic

ginger soy sauce cornflour cashew nuts lime

Cooking made easy by HelloFresh.co.uk

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H healthy▲ 30 minutesThe beauty of Chinese cooking is that it’s really fast – once your pan is on the heat, you’ll need to move quickly, so make sure you get your prep done first. It’s also delicious, and once you’ve tried cooking it, you’ll see not only how incredibly fresh and tasty it can be, but how ridiculously easy it is. The veg work particularly well cooked quickly like this, as they retain all that great crunch and freshness. I’ve added cashews here for extra crunch and goodness – they’re super high in the mineral copper, which our bodies use to transport oxygen-carrying iron around the body.

JAMIE’S CHINESE-STYLE STIR-

FRIED PORK WITH PEPPERS &

CASHEWS

Well done, enjoy and don’t forget to snap it and share it! #hellojamie

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CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE

Allergens:

Good to have at home:

Nutrition per serving:

642.3 kcal 22.6 g 4.7 g 34.2 g 80.5 g 8.4 g 1.5 g 5.5 g

1. Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side.

2. Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3 cm chunks. Place in a mixing bowl with the five-spice, a pinch of sea salt and black pepper and 2 teaspoons of oil, then mix well.

3. Trim and slice 3 of the spring onions diagonally into 3 cm pieces. Halve, deseed and chop the pepper into 2 cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger.

4. In a small bowl, mix the soy sauce, cornflour and 175 ml of water, then put aside.

5. Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 to 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat.

6. Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2 minutes, then add the garlic and

ginger for 1 further minute, or until golden.

7. Add the soy sauce and cornflour mixture, then cook for 2 to 3 minutes, or until thickened, stirring often.

8. Add the pork and nuts back to the pan, cook for another 2 minutes, stirring often.

9. If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste.

10. Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over.

JamieO

Serves 2 • 160 g brown basmati rice • 200 g higher-welfare pork fillet • 1½ teaspoons Chinese five-spice • 4 spring onions • 1 yellow pepper • 2 cloves of garlic

• 4 cm piece of ginger • 2 tablespoons soy sauce • 1 teaspoon cornflour • 50 g cashew nuts • 1 lime

Recipe ©

Jamie O

liver. Images ©

Matt R

ussell

soy, wheat, gluten, nuts

vegetable oil