Lime and lemongrass pork with green beans and rice

Ingredients

For 1 serving

• Pork tenderloin130 g
• Lemongrass15 g
• Garlic1 clove
• Green beans150 g
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Chili pepper0.5
• Jasmine rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, fish,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile trim the green beans and blanch for 4 minutes in boiling salted water, until tender but crisp; drain.
3. Remove the tough outer leaves of the lemongrass and finely chop the white part with the garlic; slice the chilli and cut the pork fillet into thin strips.
4. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the pork with the lemongrass and garlic for 4 minutes, until golden and cooked.
5. Add the green beans, fish sauce, brown sugar and chilli and toss for 2 minutes, until the sugar melts and glazes the meat.
6. Turn off the heat, sprinkle with the lime juice and serve with the rice.