• 1 tablespoon sesame seeds
  • 2 garlic cloves, very finely sliced
  • 3 spring onions, diagonally sliced into 1.5 cm (¾ inch) pieces
  • ½ teaspoon cayenne pepper
  • 300 g (10 oz) pork loin, cut into thick strips
  • 2 tablespoons olive oil
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons clear honey
  • 400 g (13 oz) Savoy cabbage, cut into strips

Heat a dry heavy-based frying pan until hot, add the sesame seeds and cook, shaking constantly, for 1–2 minutes until golden brown and aromatic. Remove to a cool plate and set aside.

Combine the garlic, spring onions and cayenne pepper in a bowl. Add the pork and mix well.

Heat the oils in a frying pan, add the pork, in 3 batches, and stir-fry over a high heat for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon.

Add the soy sauce, honey and cabbage to the pan and toss to mix. Cover and cook over a medium heat for 5–6 minutes.

Return the pork to the pan, add the sesame seeds and toss well. Serve immediately.

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