Ginger Pork Stir-Fry

Place the pork strips in a large bowl with the ginger, the long red chilli (if using), the garlic and a drizzle of olive oil. Toss to marinate and set aside.

Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the marinated pork strips and cook for 1-2 minutes tossing regularly, until browned all over and cooked through. Remove the pork from the pan and set aside on a plate. TIP: Cooking the pork in a hot pan on its own allows it to sear and caramelise nicely instead of stewing and turning tough.

Place the wok or frying pan back over a high heat and add the hoisin sauce, the soy sauce, the snow peas, the carrot and a splash of water. TIP: Adding a splash of water helps the veggies cook quicker. Cook for 1-2 minutes, or until the veggies have softened slightly. Return the pork strips to the pan and stir through the veggies and sauce until well coated and heated through.