Southeast Asian Pork Stir-Fry

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Chop the red capsicum into 2cm chunks. Trim the green beans. Destem the makrut lime leaves and very thinly chop. TIP: The leaves are fibrous so make sure to cut them very thin! Zest the lime to get a good pinch and slice into wedges. Thinly slice the spring onion.

In a small bowl, combine the makrut lime, sweet chilli sauce, soy sauce, the lime zest and a good squeeze of lime juice.

Place the pork strips, the Southeast Asian spice blend and a good drizzle of olive oil into a bowl. Season with salt and pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. Add ½ the pork strips and cook until golden, 2-3 minutes. Transfer to a large bowl and cook the remaining pork.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until softened, 4-5 minutes. Remove from the heat and stir through the sweet chilli mixture and the roasted peanuts.