Sichuan Pork Stir-Fry

While the rice is cooking, roughly chop the red capsicum. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Slice the lime (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and a pinch of salt and pepper and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork strips.

Return the frying pan to a medium-high heat. Add the capsicum, carrot, green beans and a splash of water and cook, stirring, until softened, 4-5 minutes. Add the soy sauce and a pinch of chilli flakes (if using) and cook until combined, 1 minute.

Remove the pan from the heat and add the Sichuan garlic paste, water (for the sauce) and pork strips. Toss to combine and coat the pork in the sauce.