Honey and Soy Pork Meatballs with Veggie Stir-Fry

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork meatballs for 9-10 minutes, until golden and almost cooked through. Turn often to ensure even cooking. While meatballs cook, mix together soy sauce, honey, first measure of sweet chilli sauce and sesame oil in a medium bowl.
4. Add ginger and garlic paste to pan with meatballs and cook for about 1 minute, until fragrant. Add sauce to pan and cook for about 30 seconds, until sauce thickens and coats meatballs and meatballs are just cooked through. Reserve bowl used to mix sauce.
5. Transfer meatballs to reserved bowl set aside, covered, to rest. Return pan used to cook meatballs to a medium-high heat with a drizzle of oil. Stirfry veggies and water for 3-4 minutes, until tender. Add second measure of sweet chilli sauce to pan and toss to coat.
6. While vegetables cook, thinly slice spring onions (if using).
7. spoon 3/4 cup cooked rice per person into each bowl and top with stir-fry veggies and a few pork meatballs. Drizzle over some of the honey and soy sauce. Sprinkle over spring onions (if using), mung bean sprouts and roasted peanuts and sesame seeds.