hoisin pork,rice greens

Preparation time 15 minutes, plus marinating Cooking time 20-25 minutes 200 g easy-cook basmatirice 3 tablespoons hoisin sauce 2 garlic cloves,crushed 5 cm(2 inch) piece of fresh root ginger, peeled and grated 1 red chilli, deseeded and sliced 1 star anise 1 tablespoon sun-dried tomato puree 300g lean pork tenderloin fillet, cut into thin strips low-calorie cooking spray 1 red onion, chopped 125g cabbage or spring greens, finely chopped 1 carrot, thinly sliced salt toasted sesame seeds, to serve Cook the rice in a saucepan of salted boiling water for 16-18 minutes until just tender. Drain and set aside.

Meanwhile, mix together the hoisin sauce garlic, ginger, chilli, star anise and tomato puree in a bowl.

Add the pork and toss to coat evenly. Cover and leave to marinate in a cool place for up to 1 hour,then drain the pork.

Spray a nonstick wok or large frying pan with cooking spray and heat over a high heat. Add the pork and stir-fry for about 2 minutes until browned and cooked through. Stir in the onion, cabbage or spring greens and carrot, followed by the rice. Toss together for about 3 minutes until the rice is piping hot.

Sprinkle with toasted sesame seeds and serve immediately.

For hoisin lamb with stir-fry noodles, follow the recipe the recipe for Hoisin Pork, Rice Greens, omitting the rice, replacing the pork with 300 g lamb fillet and omitting the tomato puree. Mar-inate and then stir-fry the lamb and the vegetables as for Hoisin Pork, Rice Greens. Add 150g packets straight-to-wok rice noodles (or dried rice noodles, cooked according to the packet instruc-tions)to the pan and toss together for about 1 minute until heated through. Sprinkle with chopped co-riander leaves instead of sesame seeds to serve.

qingquang

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