Ginger Pork Stir-Fry

Steps

1. Combine rice, water and a pinch of salt in a small 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 15 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, mix all ginger stir-fry sauce ingredients together until cornflour is dissolved then set aside. Heat a large, dry fry-pan on medium heat. Toast sesame seeds for 1-2 minutes, until golden. Remove from pan and set aside. Reserve pan.
3. Cut broccoli into very small florets; cut carrot and courgette in half lengthways and slice both thinly on an angle; thinly slice cabbage until you have 2 cups worth. Set all aside.
4. Pat pork dry and season with salt. When rice is steaming, heat 1 teaspoon of the oil in pan on high heat. Stir-fry pork, in two batches, for about 1 minute per batch, until just cooked. Use second teaspoon of oil for second batch. Set aside in a bowl and return pan to same heat.
5. Add third teaspoon of oil to pan and stir-fry broccoli, carrot, courgette and cabbage for 3-4 minutes, until just cooked but still crunchy. Add water to pan to help veggies cook.
6. Reduce heat to medium and add ginger stir-fry sauce to pan. Return pork, toss to combine and heat through for about 1 minute, until sauce thickens slightly and coats vegetables. Season with pepper.
7. TO SERVE spoon ¾ cup cooked Japanese brown rice onto each plate and top with ginger pork stirfry. Garnish with sesame seeds.