Thai-Style Pork Stir-Fry

While the rice is cooking, trim and halve the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the long green chilli (see ingredients list), if using. Slice the lemon (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the green beans, carrot and a splash of water and cook until tender, 3-4 minutes. Transfer to a plate.

Return the frying pan to a high heat with a drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and chilli (if using) and cook until fragrant, 1 minute.

Return the green beans and carrot to the frying pan. Add the kecap manis, oyster sauce, soy sauce, water (for the sauce) and a generous squeeze of lemon juice. Cook, stirring, until well combined, 1 minute. TIP: If the mixture is a little dry, add a splash more water.