Thai Style Beef Rice Bowl

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the red chilli lengthways, deseed and finely chop.

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

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

Once hot, add the pork mince and fry until browned, 5-6 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince has browned, add the pak choi and stir-fry until just soft, 3-4 mins.

Add the shallot, garlic and as much chilli as you'd like (add less if you'd prefer things milder). Cook until fragrant, another 2-3 mins.

Add the ketjap manis and soy sauce, then stir everything together until piping hot.

Remove from the heat. Add a splash of water if it's a little thick.