Ingredients

• 300g/10½oz basmati rice
• 3 tbsp hoisin sauce
• 2 garlic cloves
• crushed
• 5cm/2in piece fresh root ginger
• grated
• 1 red chilli
• sliced
• 1 star anise
• 1 tbsp sun-dried tomato purée
• 300g/10½oz pork fillet
• cut into thin strips
• low-calorie cooking spray
• 1 red onion
• chopped
• 125g/4½oz cabbage or spring greens
• finely chopped
• 1 carrot
• thinly sliced
• toasted sesame seeds
• to serve

Directions

• Place the rice in a lidded pan
• cover with water and bring to the boil. Simmer with the lid on for around 10 minutes
• or until the rice is soft. Drain and set aside.
• Meanwhile
• mix together the hoisin sauce
• garlic
• ginger
• chilli
• star anise and tomato purée. Toss the pork in the mixture
• cover and set aside for up to 1 hour in the fridge.
• Heat a wok over high heat and spray with oil. Remove the pork from the marinade (discard the remainder) and cook the meat in the wok for about 1 minute.
• Stir in the onion
• cabbage and carrot
• then the rice. Toss and stir everything together over high heat for about 3 minutes
• until the rice is hot.
• Sprinkle with sesame seeds and serve.