Vegetarian recipe ideas
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Cut the pork into 2cm slices and then into 2cm strips and season well. Heat 1 tbsp of the oil in a large wok over a high heat until shimmering, then carefully add the pork and radishes, and fry for 2 minutes, tossing, until caramelised. Scoop out of the pan with a slotted spoon into a bowl.
Add the remaining oil and the rice, and cook for 2-3 minutes or until starting to crisp, then turn down the heat to medium and add the onion, garlic, ginger, chilli and pak choi, and cook for 4-5 minutes. Return the pork and radishes to the pan, and cook for another minute before mixing together the hoisin, soy and vinegar, and adding to the pan. Toss for a few minutes until coated in the sauce.
Divide between plates and top with the spring onions.
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