• Boil kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. • Meanwhile, in a small bowl, combine oyster sauce, the soy sauce (for the sauce), the brown sugar, ginger paste, the vinegar and a splash of water. • Thinly slice carrot into rounds. Trim green beans, then cut into halves. Thinly slice capsicum.

• In a large frying pan, heat a drizzle of olive over high heat. • Add carrot, green beans and capsicum and cook, until tender, 4-6 minutes. • Add mixed sesame seeds, a drizzle of the soy sauce (for the veg) and garlic paste and cook until just wilted and fragrant, 1-2 minutes. • Transfer to a bowl and cover to keep warm. TIP: Add a splash of water to veggies and beans to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil.When oil is hot, add pork & chive gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. Add the water (1/4 cup for 2 people / 1/2 for 4 people) and cover with foil or a lid. Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate. • Increase heat to high. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Remove from heat and stir in oyster sauce mixture, until combined.

• Divide rice and sesame-garlic veggies between bowls. • Top with Asian ginger beef and sauce from the pan. • Sprinkle over crushed peanuts to serve. • Serve pork gyozas on the side. Enjoy!