Teriyaki Pork Stir-Fry

While the rice is cooking, slice the pork loin steaks into 2cm strips. In a medium bowl, combine the pork strips, honey, soy sauce and a drizzle of olive oil. Set aside to marinate.

Thinly slice the carrot (unpeeled) into matchsticks (or cut into half-moons if you prefer!). Trim and halve the green beans. Roughly chop the Asian greens. Finely grate the ginger. Slice the lime into wedges.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and green beans and cook, tossing occasionally, until tender, 4-5 minutes. Add the Asian greens, ginger and a drizzle of olive oil and cook until softened and fragrant, 1 minute. Transfer the veggies to a bowl and set aside. IMAGE SOURCE: NZ2020 W09_Chinese Beef Stir-Fry

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to the bowl with the veggies and repeat with the remaining pork. Return the pork and veggies to the pan along with the teriyaki sauce and a generous squeeze of lime juice. Toss to combine until heated through, then remove from the heat.