Char Siu Pork with Sticky Sesame Pea Rice and Vege

Steps

1. a full kettle to the boil.
2. Combine rice, water, sesame oil and a pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for 8 minutes. Do not lift lid at any time during cooking.
3. Heat a large, dry (do not add oil), fry-pan on medium heat and toast sesame seeds for 1–2 minutes, until golden. Remove from pan and keep pan on heat. Add a drizzle of oil and stir-fry bok choy (white part) for 1–2 minutes until starting to brown, but still crunchy. Remove from pan and set aside.
4. In a medium bowl combine all char siu pork ingredients (except pork). Pat pork dry with paper towels and slice into thin strips. Heat a drizzle of oil on high heat in the same pan used to cook vegetables. Fry pork, in batches, for about 2 minutes per batch. Turn off heat; add char siu sauce, toss well to coat; leave pork to rest in pan with sauce.
5. Place peas in a medium, heat-proof, bowl and cover with boiling water. Leave for 2 minutes then drain and toss through cooked rice along with cooked bok choy and half the toasted sesame seeds.
6. Whisk oil, soy sauce, rice wine vinegar, honey and mustard in a medium bowl. Finely slice bok choy (green part); peel and grate carrots; toss in bowl with dressing to coat.
7. Divide sticky sesame pea rice between bowls and top with veg, slices of pork and any remaining sauce from pan. Garnish with remaining sesame seeds.