Asian Style Sticky Pork

a) Meanwhile, trim the bok choy then thinly slice widthways. b) Roughly chop the peanuts. c) Roughly chop the coriander (stalks and all). d) Zest the lime, then chop into wedges. e) Peel and grate the garlic (or use a garlic press).f) Chop the pork into 2cm chunks. IMPORTANT: Wash your hands after handling raw meat.

a) In a small bowl, stir together the garlic, easy ginger, teriyaki sauce and half the lime juice. b) Add the water, stir together and set aside.

a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the bok choy and stir fry until softened, 3-4 mins. c) Remove the bok choy to a bowl and pop your pan back on high heat. d) Add a drizzle of oil and the pork, stir-fry until browned all over, 4-5 mins.

a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the pork in the sticky sauce, for 2-3 mins. c) IMPORTANT: The pork is cooked when no longer pink in the middle. d) TIP: Add a splash of water if it dries out too much. e) Meanwhile, in a large bowl gently toss together the cooked rice, lime zest, bok choy, half the coriander and half the peanuts. f) Season to taste with salt and pepper if needed.