Chinese Sweet Chilli & Hoisin Pork Stir-Fry

While the rice is cooking, thinly slice the pork loin steak into 0.5 cm strips. Slice the carrot (unpeeled) into thin 0.2 cm discs. Finely slice the spring onion. Trim the snow peas. Finely slice the long red chilli (if using). Finely chop the coriander leaves.

In a medium bowl, combine the hoisin sauce, sweet chilli sauce and soy sauce and mix well.

Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Add 1/2 the pork loin strips and cook for 1 minute, or until browned (the pork will finish cooking in step 5). Remove from the pan and set aside on a plate. Repeat with the remaining pork. TIP: Cooking the pork in batches prevents it from stewing in the pan and ensures a tender result. Add the carrot, spring onion, snow peas and black sesame seeds to the pan and cook for 2 minutes, or until tender. Add the hoisin-soy sauce and stir through.

Place the pork loin back in the pan and stir until coated in the sauce and cooked through. TIP: Taste the sauce and add a dash of water if it is too flavourful for your kids! Adding water dilutes the sauce.