Sticky Chinese Pork & Greens

Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.

Roughly chop the Asian greens. Trim and halve the green beans. Finely grate the ginger.

Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Transfer to a medium bowl and season with salt and pepper. Meanwhile, combine the Sichuan garlic paste, honey, rice wine vinegar (for the sauce), soy sauce and a splash of water in a small bowl.

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. Remove from the heat, then add the greens to the pork and toss to combine.