Hoisin Pork Stir-Fry

Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 23-25 min.

Brown the pork: Meanwhile, combine the pork with the cornstarch in a medium bowl. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the pork pieces. Cook until browned, about 2-3 min on each side. Transfer to a plate, and repeat with remaining pork. (TIP: Cooking in batches prevents overcrowding the pan, which will stew your meat rather than brown it.)

Start the stir-fry: Heat another drizzle of oil in the same pan. Add the onion, garlic and ginger to the pan. Cook, stirring occasionally, until onions are soft, 3-4 min. Add the bell pepper and sugar snap peas to the pan and cook until the veggies are tender, 4-5 min. Season with salt and pepper.

Stir in the pork, lime zest and stir-fry sauce. Stir until heated through, 1-2 min.