Looking for something simple, quick and filling to get you through the week? This Asian inspired dish uses suggestions from the community to put a sweet twist on this takeaway classic!
Whizz the garlic, ginger, soy and mirin together in a spice grinder or small food processor until smooth.
Slice the pork tenderloin into thin strips, coat in the marinade and leave for at least 10 minutes.
Halve, deseed and finely slice the pepper. Dice the onion and trim the broccoli. Cut the sugar snap peas into thin strips to same size as the peppers.
Heat a wok or frying pan until very hot, then add in the coconut oil. Add the pork to the pan and fry for a minute or so, as you stir, until browned all over before removing and setting aside the meat aside.
Fry the onion in the hot porky oil for a minute. Throw in the veg and cook until softened slightly, stirring continually.
Tip the rice into the pan and cook for 3-4 minutes until piping hot right through. Add the pork back to the pan with any juices that have leaked onto the plate and stir everything together.
Season with the sweet chilli sauce and soy sauce. Serve immediately Serves 4