World Cuisine

  • 200 g (7 oz) long-grain brown rice
  • 1 tablespoon sunflower oil
  • 400 g (13 oz) lean pork, thinly sliced, large slices halved crossways
  • 2 garlic cloves, finely chopped
  • 300 g (10 oz) vegetables for stir-frying, such as strips of pepper, bean sprouts, broccoli florets, sliced leeks and carrot sticks
  • 350 ml (12 fl oz) pressed apple juice
  • 2 teaspoons tomato purée
  • 1 teaspoon Chinese five-spice powder

Bring a saucepan of water to the boil, add the brown rice and simmer for 30 minutes.

Just before the rice is cooked, heat the oil in a wok over a high heat until the oil starts to shimmer. Add the pork and garlic and fry, stirring, over a high heat for 3 minutes. Add the vegetables and stir-fry for 3 minutes.

Mix the apple juice with the tomato purée and Chinese five-spice powder, pour the mixture into the wok and cook for 1 minute.

Drain the rice, spoon it into serving bowls and top with the pork stir-fry.

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