Sweet Chilli Pork Stir Fry

While the rice is cooking, thinly slice the capsicum. Trim the green beans and chop into 2cm pieces. Thinly slice the courgette into half moons. Zest the lemon to get a good pinch and slice into wedges. Slice the pork loin steaks into 2cm strips.

In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, water (for the sauce), lemon zest and a good squeeze of lemon juice.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the courgette, capsicum and green beans and cook until tender, 5-6 minutes. Set aside in a covered bowl to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips to the pan and cook, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low and add the Thai sauce, roasted cashews and cook, until thickened slightly, 1 minute.