Tangy Lemon Pork Stir-Fry with Rice

Steps

1. a large pot of salted water to the boil.
2. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid at any time during cooking.
3. In a medium bowl combine all tangy lemon sauce ingredients (except veggies). Cut broccoli into small florets; peel carrots and cut into matchsticks (or grate); slice spring onions 1cm on an angle. Remove excess fat from pork and slice into 0.5cm-thick strips.
4. Heat a drizzle of oil in a large fry-pan or wok on high heat. In a medium bowl combine all remaining pork ingredients (except pork), then toss pork through cornflour mixture to coat well. Stir-fry pork, in two batches, for 1–2 minutes, until golden on both sides and just cooked through.
5. Remove from pan and set aside. Heat a second drizzle of oil in the same pan used to cook pork and stir-fry broccoli, carrots, and spring onions for 1–2 minutes, until just starting to become tender. Remove from pan and set aside with the pork.
6. Reduce heat to medium and add tangy lemon sauce to pan used to cook veggies. Bring to the boil then simmer for about 2 minutes, until thickened slightly. Pour into a small jug. Return pork and vegetables to the pan and toss with a little of the sauce, just to heat through.
7. Spoon ¾ cup cooked rice into each bowl and top with tangy lemon pork stir-fry. Drizzle over remaining tangy lemon sauce, if desired.