Pork With Vegetables And Rice - cooking recipe

Ingredients

1/2 lb basmati rice
7 oz pork belly, cut into strips
3 tbsp cornstarch
2-3 tbsp oil
1 bunch spring onions, sliced roughly
2 cloves garlic, peeled and finely chopped
1 None onion, peeled and finely diced
1/2 lb mung bean sprouts
1/2 cup soy sauce
1/2 lb cashews, coarsely chopped, toasted

Preparation

Cook rice in boiling salted water according to package directions then drain.
Dredge pork belly in cornstarch. Heat oil in a large skillet over high heat, add pork belly and saute, turning often. Remove from pan. Add rice and stir-fry. Add spring onions, garlic and onion and, towards the end, bean sprouts. Add soy sauce then return meat to pan. Season to taste and heat briefly. Serve sprinkled with cashews.