Hoisin Pork Stir Fry Dinner

Pour the water for the rice (see ingredients for amount) into a saucepan, bring to the boil. When boiling, add 0.25 tsp of salt and stir in the rice, lower the heat to medium and cover with a lid. Cook for 10 mins, then remove from the heat (still covered), leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). Meanwhile, roast the peppers on the top shelf of your oven until softened and slightly charred, 12-15 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the pork mince. Cook until browned, 6-7 mins, break it up with a wooden spoon as it cooks. Once browned, add the onion. Cook until softened, 5-6 mins. Stir occasionally. While the mince cooks, roughly chop the coriander (stalks and all!).

Once the mince is browned and onion softened, pour in the hoisin sauce and soy sauce along with the water (see ingredient list for amount) and half the coriander. Bring to a simmer, reduce the heat to medium high and bubble away until sticky, 2-3 mins. Spoon 2 portions of the mixture into a bowl and leave to the side to cool. Add the mangetout to the remaining mince in the pan and stir fry until it is tender, 3-4 mins. Add a splash of water if it's looking a little dry.

Taste the mince mixture and season with black pepper if you feel it needs it. Fluff up the rice with a fork and serve in bowls. Top with the hoisin pork. Reserve 2 portions of peppers for your lunch, then divide the rest between the top of the pork. Sprinkle over the coriander and peanuts and Enjoy!