Ginger Pork Stir-Fry

Steps

1. Prepare garlic and ginger. Combine rice, water and a pinch of salt in a small 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 10 minutes. Do not lift lid during cooking.
2. In a small bowl, mix all ginger stir-fry sauce ingredients together, until cornflour is dissolved then set aside. Heat a medium, dry fry-pan on medium heat. Toast sesame seeds for 1-2 minutes, until golden (if desired). Remove from pan and set aside. Reserve pan.
3. Cut broccoli into small florets; cut carrot and courgette in half lengthways and thinly slice both on an angle; thinly slice cabbage until you have 1 cup worth; chop coriander. Set all aside.
4. Pat pork dry and season with salt. When rice is steaming, return reserved pan to high heat. Spray with oil, add pork and stir-fry for about 1 minute, until just cooked. Remove pork from pan and set aside.
5. Spray pan with oil again (if needed) and return to high heat. Stir-fry broccoli, carrot, courgette and cabbage for 3-4 minutes, until just cooked and still crunchy. Add water to pan to help veggies cook.
6. Reduce heat to medium and add ginger stir-fry sauce to pan. Return pork, stir to combine and heat through for about 1 minute, until sauce thickens slightly and coats vegetables. Season with pepper.
7. TO SERVE spoon 1/3 cup cooked Japanese brown rice onto a plate and top with ginger pork stir-fry. Garnish with READY IN sesame seeds and coriander.