Satay Pork Bowl & Asian Soy Veggies

While the rice is cooking, boil a kettle of water. Finely grate the ginger and garlic. Trim and halve the green beans. Roughly chop the Asian greens. Thinly slice the carrot into half-moons. Finely chop the brown onion. Zest the lime to get a pinch, then slice into wedges. Pick and thinly slice the mint leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans with a splash of water, tossing, until just softened, 4-5 minutes. Add the Asian greens and 1/2 the garlic and cook, tossing, until fragrant, 2 minutes. Add the soy sauce (for the veggies), then toss to combine and transfer to a bowl. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring occasionally, until softened, 4-5 minutes. Add the pork mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.

While the pork is cooking, combine the peanut butter and boiling water (see ingredients) in a medium bowl. Add the ginger, soy sauce (for the sauce), honey, remaining garlic and a good squeeze of lime juice. Stir to combine. When the pork is cooked, add the satay sauce to the pan and simmer until slightly thickened, 1-2 minutes. Remove from the heat, then stir in the lime zest, rice wine vinegar and mint.