Crispy Shallot Crumbed Pork & Garlic Soy Veggies

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into batons TIP: You can cut into half-moons if you prefer. Trim the green beans. Roughly chop the Asian greens. Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast until browned, 2-3 minutes.

In a medium bowl, combine the mayonnaise, sesame seeds, sesame oil blend and rice wine vinegar. Season to taste with salt and pepper.

In a shallow bowl, combine the plain flour, the salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs and crispy shallots. Separate the pork schnitzels (there are about 8 in the packet). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko-shallot mixture. Set aside on a plate.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining crumbed pork. TIP: Add extra oil between batches if needed.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, stirring, until tender, 4-5 minutes. Add the garlic and cook for 1 minute or until fragrant. Add the Asian greens and soy sauce and cook, stirring, until softened, 2 minutes.