Sichuan Pork & Ginger Greens

While the rice is cooking, combine the soy sauce and the remaining garlic in a medium bowl. Add the pork strips and toss to coat.

Thinly slice the zucchini into half-moons. Trim the snow peas and slice in half. Roughly chop the Asian greens. Grate the ginger.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and cook until toasted, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the zucchini until softened, 3-4 minutes. Add the snow peas and cook until softened, 1 minute. Add the Asian greens, ginger, and a splash of water and cook until tender, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Return the large frying pan to a high heat with a drizzle of olive oil. Cook the pork, in batches, tossing, until cooked through, 2-3 minutes. Transfer to a medium bowl. Return the pork to the pan and remove from the heat. Add the Sichuan garlic paste and toss to coat the pork.