Thai Ginger Pork & Veggie Larb

While the rice is cooking, finely chop carrot (or grate if you prefer). Roughly chop Asian greens. Thinly slice celery and spring onion. Slice lime into wedges.

Heat a large frying pan or wok over medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until softened, 4-5 minutes. Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.

Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince and a pinch of chilli flakes (if using), breaking up mince with a spoon, until just browned, 4-5 minutes. Add ginger paste and remaining garlic and cook, tossing, until fragrant, 1 minute. Add oyster sauce, the brown sugar and water (for the sauce) and stir to combine.

Return veggies to the pan with the pork and toss to combine. Add a squeeze of lime juice, then stir through spring onion and crushed peanuts.