Hoisin Pork & Peanut Stir-Fry

In a medium bowl, combine the hoisin sauce, soy sauce, vinegar, brown sugar (or honey) and olive oil (2 tsp for 2 people/ 1 tbs for 4 people). Place the pork chunks in a second medium bowl and pour over 1/3 of the hoisin-soy sauce mixture. Toss to coat the pork and set aside to marinate. TIP: If you have the time, allow the pork to marinate for 30 minutes to enhance the flavour and increase tenderness.

While the pork is marinating, rinse the Jasmine rice well. Bring the rice and the water (check the ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

While the rice is cooking, heat a large frying pan over a medium-high heat. Add the crushed peanuts and the sesame seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside in a small bowl.

Heat a drizzle of olive oil in the same large pan over a high heat. Cook the pork chunks in batches for 3-4 minutes, or until cooked through. TIP: Cooking the pork in batches stops it from stewing in the pan. Set aside in a small bowl. Add the red capsicum, carrot, Asian greens and ginger to the same pan and cook for 2-3 minutes, or until just tender. Return the pork to the pan and add the remaining hoisin soy-sauce mixture. Stir for 1 minute, or until heated through.