Sweet & Sticky Asian Pork

While the rice is cooking, trim the snow peas. Cut the broccolini into thirds and cut any larger stalks in half lengthways. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Finely grate the ginger. Slice the pork loin steaks into 1cm strips.

In a medium bowl, combine the ginger, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini, carrot and a splash of water and cook, tossing, until tender, 6-7 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.

Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips to the pan. Cook, tossing, until browned and cooked through, 2-3 minutes. Add the sauce to the pan and heat until bubbling and reduced, 2-3 minutes. TIP: If your pan is getting crowded, cook in batches for best results!