100g Thai jasmine rice

1 tbsp sesame seeds

1 tsp sunflower oil

250g pork fillets, cut into finger-width strips

1 red and 1 yellow pepper, deseeded and sliced

2 tsp cornflour

2 tsp gluten free soy sauce

juice 1 lime

2 tbsp golden syrup

½ red chili, sliced


Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low.

Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.

Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through.

Mix the cornflour and gluten free soy sauce together in a bowl, then add the lime juice, golden syrup, chili and sesame seeds, plus 6 tbsp cold water.

Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.

Recipe adapted from: Good Food

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