Ingredients

• 250ml/10fl oz vegetable oil
• for deep frying
• 1 tsp sesame oil
• 25g/1oz cornflour
• 1 free-range egg white
• lightly whisked
• 125g/4½oz pork tenderloin
• cut into bite-sized slices
• 1 tbsp olive oil
• ½ red pepper
• sliced
• 2 spring onions
• sliced
• ½ tsp dried chilli flakes
• 1 tbsp soy sauce
• 1 tbsp honey
• 55g/2oz basmati rice
• cooked according to packet instructions
• fresh dill
• chopped to garnish

Directions

• Heat the vegetable oil in a deep
• heavy bottomed saucepan
• until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
• Make a batter by whisking the sesame oil
• cornflour and egg white together. Dip the pork in the batter to coat
• then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels.
• Meanwhile
• heat the olive oil in a wok. Add the pepper
• onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce
• honey and pork
• and cook for one minute to warm through.
• Serve with the cooked rice and garnish with dill.