Tender Stir Fried Pork with Cashew Nuts

Boil 700ml of water (exactly) with 1/2 tsp of salt in a pot. Once the water comes to a boil turn the heat to the lowest setting. Add the rice and place a tight lid on the pot. Leave on the lowest heat for 10 mins, then remove from the heat for 10 mins. Tip: Don’t peek under the lid for 20 mins or the rice won’t be perfect!

Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon and then finely chop or grate it. Remove the core from the green peppers and slice lengthways into ½cm slices. Peel and chop the carrotsinto ½cm sticks (thinner if your knife skills allow!). Finally, chop the spring onions widthways into really thin discs then separate the white and green parts.

Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan. Tip: Watch your nuts like a Wimbledon line judge as the moment your back is turned they’ll burn!

Once the nuts are removed add 2 tsp of oil to the pan and turn the heat to high. Once it’s really hot, carefully lay in half of the pork pieces. Cook the slices for a minute on each side then remove, repeat with the remaining pork slices. We cook in two batches as overcrowding the pan will stew your meat rather than brown it.

Add another tsp of oil to the pan together with the pepper and carrot sticks. Cook for 4 mins before adding the whites of the spring onion, garlic and ginger. Cook for 30 seconds and then put your pork back in the pan.