Thai Pork Strip Stir-fry

• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Place a large pan over medium-high heat with a drizzle of oil.
• Slice the pork into 1cm thick strips. IMPORTANT: Wash hands and equipment after handling raw meat.
• When the pan is hot, add the pork strips.
• Fry until browned, 4-6 mins, shifting as they colour. IMPORTANT: Pork is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and set aside.

• Return the pan to medium-high heat with another drizzle of oil, if necessary.
• Add the green beans and fry for 1-2 mins.
• Next add the onion, chilli and lemongrass paste.
• Cook until the veg is tender, stirring often, 3-4 mins.

• Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
• Cook until sauce has slightly reduced, 3-4 mins.
• Stir through the pork until warmed through, 1 min.
• Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary!