Char Siu Sticky Chicken on Jasmine Rice

Meanwhile, trim the green beans, then cut into thirds.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add the pak choi and a splash of water, then immediately cover with a lid or some foil. Cook until the beans and pak choi are tender, 4-5 mins.

While the veg cooks, in a medium bowl, mix together the cornflour and Thai style spice blend (add less if you'd prefer things milder). Season with salt and pepper. Add the chicken and toss to coat in the flour and spice. IMPORTANT: Wash hands and utensils after handling raw meat.

When the veg is cooked, transfer to a bowl and cover with a lid or some foil to keep warm. Give the frying pan a quick wipe.

Return the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Stir in the char siu paste, rice vinegar and water for the sauce (see pantry for amount). Reduce the heat to medium and simmer until thickened, 3-4 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.