Pork Teriyaki & Snap Pea Slaw

Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel and finely chop (or grate) the ginger

Zest the lime[s] lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!

Roll the zested lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Combine the chopped ginger, lime zest, juice of 1/2 [1] lime, toasted sesame oil, soy sauce, a splash of water and 2 tbsp [4 tbsp] sugar (preferably brown)

Mix everything together thoroughly - this is your teriyaki sauce

Peel and grate the carrot[s]

Slice the sugar snap peas and the spring onion[s] very finely

Mix the grated carrot, snap peas and spring onion together in a bowl with the rice wine vinegar and a pinch of salt - this is your snap pea slaw

Heat a large pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the pork strips with a pinch of salt and pepper and cook for 3-5 min or until it's starting to brown

Add the teriyaki sauce to the pan

Cook for 1-2 min or until the sauce has reduced to a sticky consistency - this is your pork teriyaki

Meanwhile, slice the remaining lime into wedges

Once cooked, remove the pork teriyaki from the heat and sprinkle it with the toasted sesame seeds