• 200 g (7 oz) easy-cook basmati rice
  • 3 tablespoons hoisin sauce
  • 2 garlic cloves, crushed
  • 5 cm (2 inch) piece fresh root ginger, grated
  • 1 red chilli, sliced
  • 1 star anise
  • 1 tablespoon sun-dried tomato purée
  • 300 g (10 oz) pork fillet, cut into thin strips
  • sunflower oil spray
  • 1 red onion, chopped
  • 125 g (4 oz) cabbage or spring greens, finely chopped
  • 1 carrot, finely sliced
  • toasted sesame seeds, to serve

Cook the rice in boiling salted water for 16–18 minutes. Drain and set aside.

Meanwhile, mix together the hoisin sauce, garlic, ginger, chilli, star anise and tomato purée. Toss the pork in the mixture, cover and set aside for up to 1 hour.

Heat a wok over high heat and spray with oil. Remove the pork from the marinade (discard the remainder) and cook the meat in the wok for about 1 minute. Stir in the onion, cabbage and carrot, then the rice. Toss and stir everything together over high heat for about 3 minutes, until the rice is hot. Sprinkle with sesame seeds and serve.

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