Vietnamese-Style Pork With Sesame Broccoli & Brown Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

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) to the pan and cook for an initial 3 min

Add the onion petals to the pan and cook for a further 3-4 min or until the mince is starting to brown, breaking it up with a wooden spoon as you go

Heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your Tenderstem broccoli with a pinch of salt and a splash of cold water and cook, covered, for 4-5 min or until tender

Once the mince is starting to brown, add your ginger & garlic paste to the pan and cook for 30 secs or until fragrant

Tip: Be careful – the garlic and ginger will sizzle from the heat of the oil

Once fragrant, add your red chilli relish, soy sauce, cornflour and 150ml [200ml] [250ml] boiled water

Cook for 2-3 min or until the sauce has thickened and the mince is cooked through (no pink meat!) – this is your Vietnamese-style mince

Squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the broccoli is cooked, add your toasted sesame oil to the pan with a generous pinch of pepper and cook for a final 30 secs – this is your sesame broccoli