Tender pieces of pork cooked with mushroom, onion and peppers enrobed in a sweet but salty teriyaki sauce, served with rice sprinkled with spring onions and chilli.

Serves 2

150g basmati rice

Salt and pepper

1tsp sunflower oil

1 onion, thinly sliced

100g small white mushrooms, sliced

½ red chilli, deseeded and chopped finely

1 spring onion, sliced

½ tsp lazy garlic

2 pork steaks, cut into bite sized pieces

10g cornflour

4tbs teriyaki sauce

Method

Pour the water for the rice into a saucepan and bring to the boil. When boiling add a sprinkle of salt, stir in the rice lower the heat to medium, put the lid on the pan and cook for 10 minutes, then remove the pan from the heat, still keeping the lid on and leave to one side for another 10 minutes or until ready to serve, the rice will continue to cook in its own steam.

Sprinkle the pork pieces with the cornflour, salt and pepper.

Heat the oil in a non – stick frying pan, add the pork and cook until browned, add the onion and mushrooms and cook for another 5 minutes. Stir in the garlic and cook for 1 minute more. Pour in the teriyaki sauce and 75ml of water stir to combine.

Bring to the boil and simmer until thickened and slightly reduced.

Fluff up the rice with a fork and spoon into your bowls, divide the teriyaki pork between the bowls and sprinkle with the spring onion and chilli.