World Cuisine

  • 200 g (7 oz) easy-cook basmati rice
  • 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 purée
  • 300 g (10 oz) lean pork tenderloin fillet, cut into thin strips
  • low-calorie cooking spray
  • 1 red onion, chopped
  • 125 g (4 oz) 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 purée 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.

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