Ingredients: 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon water, 450 grams pork tenderloin, diced, 1 lime, squeezed, 1 tablespoon soy sauce, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 3 teaspoons thick sesame oil, 1 tablespoon peanut oil, 3 teaspoons freshly minced ginger, 2 green bell peppers, chopped, 1 carrot, julienned, 220 grams lentils, julienned, 2 teaspoons chili oil, 20 grams scallions. 30g crushed peanuts

How to Make

1. In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water, then pour into the diced meat, cover and refrigerate for 30 to 45 minutes.

2. In small bowl, mix lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil; set aside.

3. Remove pork and marinade from refrigerator. Heat peanut oil in a large skillet or wok. Stir-fry the minced ginger and chili pepper for 1 minute, then pour in the pork and marinade, shredded carrots and lentils and stir-fry together for 6-8 minutes, or until the pork is tender.

4. Pour the lime juice into the pan, reduce the heat and simmer until the sauce has thickened, about 6-8 minutes, remove from the pan, add the chili oil and sprinkle with chopped green onions and crushed peanuts.