Hoisin Pork and Vegetable Stir-Fry with Steamed Rice

Steps

1. a full kettle to the boil.
2. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While rice cooks, prepare the rest of the meal. In a small bowl, mix all hoisin glaze ingredients together and set aside.
4. Place bok choy in a large, heat-proof, bowl. Pour boiling water over to cover, leave to cook for 5 minutes then drain and set aside.
5. Pat pork dry with paper towels and slice into 2cm strips. Heat a drizzle of oil in a large fry-pan or wok (preferably non-stick) on high heat. Fry pork, in batches, for about 30 seconds per side, until browned. Add extra oil if needed. Remove from pan and set aside.
6. Reduce heat to medium. In same pan/wok add a drizzle more oil and fry celery and carrots for about 2 minutes until just tender. Add hoisin glaze to pan/wok and simmer until thickened, about 30 seconds. Return pork, any resting juices and bok choy to pan, toss to combine.
7. Spoon rice onto plates and top with pork and vegetables. Garnish with coriander.