Fragrant Pork and Mushroom Stir-Fry

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, zest the lime, then cut into wedges (see ingredients for amount).

b) Trim the pak choi, then thinly slice widthways.

a) Add the sliced mushrooms and pak choi to the pork.

b) Stir-fry until the pak choi has softened and the mushrooms are browned, 3-4 mins.

c) Stir in the ginger, garlic & lemongrass puree. Cook until fragrant, 1 min.

a) Stir the ketjap manis, soy sauce and sugar for the sauce (see pantry for amount) into the pork and bring to the boil.

b) Remove the pan from the heat and squeeze in some lime juice from a lime wedge. Taste and season with salt, pepper and more lime juice if needed.

c) Add a splash of water if it's a little thick.