Jamie oliver stir fry

For the tastiest results, always aim for higher-welfare meat if you can. Jamie oliver stir fry taquitos with The Food Busker feat. Packed with veg, this super-fast Chinese stir-fry for two is incredibly fresh and tasty. The cost per serving below is generated by Whisk.

Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side. Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well. Trim and slice 3 of the spring onions diagonally into 3cm pieces. Halve, deseed and chop the pepper into 2cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger. In a small bowl, mix the soy sauce, cornflour and 175ml of water, then put aside.

5 to 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat. Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2 minutes, then add the garlic and ginger for 1 further minute, or until golden. Add the soy sauce and cornflour mixture, then cook for 2 to 3 minutes, or until thickened, stirring often. Add the pork and nuts back to the pan, cook for another 2 minutes, stirring often. If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat.

Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over. Would you rather see the UK version? Would you rather see the US version?

Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Making a beautiful risotto is so easy!

The cost per serving below is generated by Whisk. Peel and finely chop the onion and garlic, trim and finely chop the celery. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured. After 1 minute it will look slightly translucent.

Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.