Teriyaki Pork Stir-Fry

While the rice is cooking, combine the pork strips, soy sauce, honey and a drizzle of olive oil in a medium bowl. Set aside.

Thinly slice the carrot into thin sticks (or cut into half-moons if you prefer!). Thinly slice the capsicum. Trim the green beans and slice in half. Slice the lemon into wedges.

In a large frying pan, heat a drizzle of olive oil over a high heat. Stir-fry the carrot, capsicum and green beans until tender, 4-5 minutes. Add the ginger paste and a drizzle of olive oil and cook until fragrant, 1 minute. Transfer the veggies to a large bowl and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, stir-fry the pork until browned and cooked through, 2-3 minutes (cook in batches if your pan is getting crowded). Return the veggies to the pan along with the teriyaki sauce and a squeeze of lemon juice. Toss to combine until heated through. Remove from the heat.