Sichuan Pork & Veggies

While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop Asian greens. Slice the pork loin steaks into 1cm strips. In a small bowl, combine Sichuan garlic paste, the honey, the rice wine vinegar, the soy sauce and a splash of water.

In a medium bowl, combine the ginger paste, remaining garlic and a drizzle of olive oil. Add the pork strips, season with salt and pepper and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork, tossing, until browned and cooked through, 2-3 minutes. Transfer to a bowl.

TIP: If your pan is getting crowded, cook in batches for the best results!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 4-5 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Remove from the heat, then return the pork strips to the pan along with the Sichuan sauce mixture. Toss to combine.