Pork & Basil Stir Fry

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the pork strips and stir fry for 1-2 minutes or until they change colour. Remove from the pan and set aside.

Combine the lemon juice, salt-reduced soy sauce, brown sugar and fish sauce in a small bowl.

Add the remaining vegetable oil to the wok with the red onion, garlic, lemongrass and long red chilli, and stir fry for 1 minute or until fragrant. Return the pork strips to the wok with the sugar snap peas and the soy mixture and stir fry for 1-2 minutes or until the sugar snap peas are just tender. Add the basil leaves and roasted cashews and toss through. Remove from the heat.