600 g pork loin steaks, trimmed and cut into thin strips
2 lemongrass stalks, outer layers discarded, centre finely chopped
2 tbsp reduced-salt soy sauce
2 limes, zest and juice of 1½, ½ cut into wedges to serve
300 g basmati rice
1- 2 tbsp sunflower, for frying
2 bunches spring onions, trimmed and cut into thirds
300 g bag beansprouts
1 Savoy or sweetheart cabbage (about 300 g) shredded
25 g cashews, roughly chopped
- Tip the pork into a medium bowl. Stir together the lemongrass, soy sauce, lime zest and juice, pour over the pork and mix together, then set aside.
- Put a medium pan of water on to boil. Tip in the rice and cook following pack instructions. Meanwhile, heat 1 tbsp oil in a large non-stick frying pan or wok over a high heat and add the spring onions. Cook for 1-2 mins until golden brown and softened. Lift out of the pan onto a plate lined with kitchen paper.
- Return the frying pan to the heat. If the pan is dry, add another 1 tbsp oil. Tip in the pork and marinade, and stir-fry over a high heat for 4-5 mins until the pork is nearly cooked. Tip in the beansprouts and cabbage, and stir-fry for another 3 mins until the pork is cooked through and the vegetables are slightly soft. Stir in the spring onions, sprinkle over the cashews and serve with the rice and lime wedges.