Dinner: Sichuan Pork Stir-Fry

While the rice is cooking, zest the lime. Finely grate the ginger. Grate or finely chop the carrot (unpeeled). Trim the green beans and slice in half. Roughly chop the coriander.

In a small bowl, combine the sweet chilli sauce, lime zest and a squeeze of lime juice. TIP: Add as much or as little lime juice as you like depending on your taste.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the shredded white cabbage and a pinch of salt and pepper and cook for 3-4 minutes, or until softened. Transfer to a medium bowl.

TIP: If you prefer crunchy to cooked cabbage, feel free to skip this step and use it raw!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and ginger and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add the carrot, soy sauce and a squeeze of lime juice and cook for a further 1-2 minutes, or until fragrant. Transfer 2 portions of the pork mixture to a medium bowl and set aside to cool. (This will become your lunch!)

Return the remaining pork to the heat and add the green beans. Cook, stirring, for 3-4 minutes or until just tender. Stir through the Sichuan garlic paste and water (for the sauce).

Divide the garlic rice between plates and top with the Sichuan garlic pork mince & green bean stir-fry. Sprinkle with the roasted cashews and 1/2 the coriander (reserve the rest for lunch). Serve with any remaining lime.