2 tsp cornflour
2 tbsp gluten free soy sauce
1 tbsp maple syrup
1 tbsp sunflower oil
250g/9oz pork tenderloin, cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
1 tbsp garlic infused oil
1 red chili, deseeded and sliced
1 red pepper, deseeded and sliced
100g pak choi
1 tsp sesame seed
200g rice - cooked according to packet instructions
Bring a pan of salted water to the boil and cook the rice following pack instructions.
Meanwhile, mix the cornflour with 1 tbsp water, then stir in the gluten free soy sauce and maple syrup, and set aside.
Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over.
Add the ginger, garlic infused oil, pepper and chili, and cook for a further 2 mins.
Reduce the heat, then add the gluten free soy and maple mixture, stirring and cooking until the sauce bubbles and thickens.
Divide the cooked between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Recipe adapted from: Good Food