Finely slice the **pork loin** steak into 0.5 cm strips. Finely grate the **ginger** (unpeeled). Deseed and finely chop the **long red chilli (if using)**. **TIP:** Leave the seeds in if you like a bit of heat, or hold back on the chilli if you prefer less spice. Peel and finely grate the **garlic**. Trim the ends of the **snow peas**. Slice the **carrot** (unpeeled) into thin discs or matchsticks. Pick the **coriander** leaves.

Place the **pork strips** in a large bowl with the **ginger**, the **long red chilli (if using)**, the **garlic** and a **drizzle** of **olive oil**. Toss to marinate and set aside.

Rinse the **Jasmine rice** well. Bring the rice and the **water (for the rice)** to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for **11-12 minutes**, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

Heat a **drizzle** of **olive oil** in a large wok or frying pan over a high heat. Add the marinated **pork strips** and cook for **1-2 minutes** tossing regularly, until browned all over and cooked through. Remove the pork from the pan and set aside on a plate. **TIP:** Cooking the pork in a hot pan on its own allows it to sear and caramelise nicely instead of stewing and turning tough.

Place the wok or frying pan back over a high heat and add the **hoisin sauce**, the **soy sauce**, the **snow peas**, the **carrot** and a **splash** of **water**. **TIP:** Adding a splash of water helps the veggies cook quicker. Cook for **1-2 minutes**, or until the veggies have softened slightly. Return the **pork strips** to the pan and stir through the veggies and sauce until well coated and heated through.

Divide the Jasmine rice between bowls and spoon over the ginger pork stir-fry. Garnish with the coriander leaves.