Tender Stir-Fried Pork

Boil the water (amount specified in the ingredient list) with a pinch of salt in a pot. Once your water comes to the 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 pepper and slice lengthways into ½cm slices. Peel and chop the carrot into ½cm sticks (thinner if your knife skills allow!). Finally, slice the spring onion 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 any oil). Cook your 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 your nuts are removed add a splash of oil to the pan and turn the heat to high. Once it’s really hot, carefully lay your pork in the pan for 3-4 mins, turning once after 2 mins. Tip: Cook your pork in two batches if you’re pan is too small as overcrowding the pan will stew your pork rather than brown it. Once your pork is cooked through, remove it from the pan. Tip: The pork is cooked when it is no longer pink in the middle.

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