Pork and Veggie Stir-Fry with Plum Sauce

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a small bowl combine garlic, soy sauce, ginger, sesame oil and cornflour to make a marinade. Set aside. Slice onion 0.5cm; cut carrot in half lengthways and thinly slice on an angle; finely slice bok choy (keeping stems and leaves separate); thinly slice capsicum. Set all aside.
3. When rice is steaming, pat pork dry with paper towels. Heat half the oil in a wok or fry-pan on high heat. Cook pork, in two batches, for about 1 minute each side, until browned. Set aside and keep wok/pan on heat.
4. Heat remaining oil in wok/pan. Stir-fry onion, carrot and bok choy stems (white part only) for 2–3 minutes, until starting to soften. Remove and set aside, keeping wok/pan on heat. While veggies are cooking, slice pork schnitzel into 1.5cm-thick strips and set aside.
5. Stir-fry capsicum for about 1 minute, then set aside with other veggies. Reduce wok/pan to medium heat, add marinade and cook for 30–60 seconds, until bubbling and starting to thicken. Toss through pork to coat in marinade. Add stir-fried veggies and bok choy leaves and cook for about 1 minute, until warmed through.
6. Spoon ¾ cup cooked rice per person onto each plate and top with pork and veggie stir-fry. Drizzle over plum sauce