Sticky Sweet Chilli Pork With Rice

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

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

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince (remove the paper if required!) with a pinch of salt and pepper and cook for 3-4 min or until starting to brown, breaking it up with a wooden spoon as you go

Tip: Add a drizzle of vegetable oil if the pan is looking a little dry

(Doubled your protein? Use 2 pans!)

Meanwhile, trim, then chop your green beans into small pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Add the chopped green beans and diced pepper to the mince and cook for 4-5 min further

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine the chopped garlic, chopped ginger, Chinese rice wine, soy sauce, a splash of cold water, your red chilli relish and a generous pinch of sugar in a bowl – this is your sweet chilli sauce

Add the sweet chilli sauce, most of the sliced spring onion (save the rest for garnish!) and the juice of half your lime[s] to the pan and cook for 1-2 min or until sticky and the mince is cooked through (no pink meat!) – this is your sticky sweet chilli mince

Cut the remaining lime into 1 wedge per person

Chop your coriander finely, including the stalks