Pork stir-fry with rice

I do not cook stir-fries as you are supposed to, in a scorching wok with smoking oil. I do not have a wok, is one reason. The other is that I cannot believe that burning oil -- for that is what it is -- will enhance the flavour of food. Still, it would be foolhardy to argue with Ken Hom.

So here is a wimp's inauthentic stir fry. I cooked it last night for three. (I did not have ginger, but would have used it if I had, adding a tsp of it, minced, with the garlic.)

3 spare rib pork chops
Groundnut oil
2 carrots, cut into batons
2 spring onions, chopped
150 g mushrooms, sliced
1 clove garlic, chopped
1 tbsp rice vinegar
1 tbsp nam pla (fish sauce)
1 tbsp soy sauce
1 dstsp sesame oil
225 g basmati rice

Cut the chops into fork-sized pieces. Put a heavy frying pan over a medium to high heat, pour in a splash of groundnut oil, and fry the pork. You may need to do so in two batches: otherwise, you will lower the heat of the pan and will crowd the meat, which will sweat rather than brown. The browning process should take a couple of minutes. Remove the meat to a plate.

(You have to cook the pork separately at first. If you added the vegetables to the meat in the pan, the meat would overcook while the vegetables were softening. If you cooked the vegetables first, then the pork with them, the pork would not brown.)

Add another splash of oil to the pan, and fry the carrots for a few minutes. Add the spring onions, mushrooms and garlic. When they have softened, lower the heat, and return the pork to the pan to warm through while you boil the rice.

When the rice is drained, stir the vinegar, nam pla and soy sauce through the meat and vegetables. Fold in the rice. Serve with chilli sauce, if you like.

We're off to France. I'll start filing from there next week.