Pork With Vegetables And Rice

• 1/2 lb basmati rice
• 7 oz pork belly, cut into strips
• 3 tbsp cornstarch
• 2-3 tbsp oil
• 1 bunch spring onions, sliced roughly
• 2 cloves garlic, peeled and finely chopped
• 1 None onion, peeled and finely diced
• 1/2 lb mung bean sprouts
• 1/2 cup soy sauce
• 1/2 lb cashews, coarsely chopped, toasted

1. Cook rice in boiling salted water according to package directions then drain.
2. Dredge pork belly in cornstarch. Heat oil in a large skillet over high heat, add pork belly and saute, turning often. Remove from pan. Add rice and stir-fry. Add spring onions, garlic and onion and, towards the end, bean sprouts. Add soy sauce then return meat to pan. Season to taste and heat briefly. Serve sprinkled with cashews.

basmati rice, pork belly, cornstarch, oil, spring onions, garlic, onion, bean sprouts, soy sauce, cashews

Taken from recipes-plus.com/api/v2.0/recipes/19146 (may not work)