Pork strips with vegetables and rice (Thailand)

Ingredients

• 250 g Basmati rice
• Salt
• 500 g pork tenderloin
• 1 Red Onion
• 3 bell peppers (red, orange and yellow)
• 4 Spring Onions
• 1 Garlic clove
• 2 tbsp sesame oil
• 1 tbsp fish sauce
• 2 tbsp Light soy sauce
• Cayenne pepper
• 1 tbsp toasted sesame seeds

Instructions

1. 1.

   Boil 500 ml water with a pinch of salt. Rinse the rice in a sieve and add it to the boiling water. Cover and simmer on reduced heat for about 20 minutes until cooked.

2. 2.

   Rinse the pork tenderloin, pat dry and cut into strips. Peel and halve the onion, then slice into strips. Wash the bell peppers, halve them, remove seeds and slice finely. Trim and wash the spring onions, then cut into strips as well.

3. 3.

   Peel and finely chop the garlic. Together with the meat, stir‑fry in hot oil in a wok or pan for 1–2 minutes while stirring. Add the onion, spring onions and bell peppers and cook for another 3–4 minutes until slightly crisp. Season with fish sauce, light soy sauce and cayenne pepper.

4. 4.

   Serve the pork strips over the cooked rice and sprinkle toasted sesame seeds on top.