TERIYAKI PORK

Rinse the basmati rice well. Bring the rice and the water (for the rice) to the boil in a large saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm

Add the green beans to the saucepan of boiling water and cook for 2-3 minutes, or until just tender. Drain and immediately place in the bowl of iced water.

Heat a drizzle of oil in a large fry pan over a medium-high heat. Add the pork to the pan in a single layer and stir fry for 1-2 minutes, or until browned. Remove from the pan and set aside. If the pan becomes overcrowded, work in batches to ensure colour.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger, garlic and white parts of the spring onionss and toss for 30 seconds or until fragrant. Add sauce and cook for 2-3 minutes or until the sauce starts to thicken. For the 2 minutes of cooking add the pork blanched green beans and red capsicum