Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice, put it in a saucepan with 400 ml of water, and bring to a boil. Cover and cook over low heat for 12 minutes, then remove from the heat and leave to steam for another 5 minutes.
Prepare the vegetables and sauce
Trim the green beans and cut the bell pepper into thin strips. Grate the ginger and press the garlic. In a bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, and 100 ml of water. Add the ginger, garlic, and 15 ml of lime juice.
Briefly sear the vegetables
Heat half the oil in a large frying pan. Add the green beans and bell pepper and cook for 4 to 5 minutes, stirring occasionally. The vegetables should soften, but the beans should remain firm. Transfer them to a plate.
Sear the pork strips
Pat the meat dry and cut it into strips about 1 cm thick. Season with 2 g of salt. Add the remaining oil to the pan and sear the meat in a single layer over high heat for 2 to 3 minutes, then stir and cook for another 2 minutes. If it does not all fit at once, cook it in two batches.
Finish the sauce and serve
Pour the peanut mixture into the pan and stir for 2 to 3 minutes, until the sauce thickens and the pork is cooked through in the center. Return the vegetables to the pan and heat briefly. Taste, then squeeze the remaining lime into the sauce to balance its sweetness and peanut flavor with acidity. Serve with the rice and sprinkle with sesame seeds.
