• Trim green beans and slice into thirds. Thinly slice carrot into half-moons. Finely chop garlic. • In a small bowl, combine ginger paste, oyster sauce, the soy sauce, brown sugar and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and carrot, tossing, until tender, 4-5 minutes. Transfer to a plate. TIP: Add a splash of water to the pan to speed up the cooking process!

• Return frying pan to high heat with a drizzle of olive oil. • Cook cauliflower rice, stirring, until softened, 2-4 minutes. • Add garlic and chicken-style stock powder and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Transfer to a bowl. • Return all pork and the cooked veggies to pan. Add ginger-oyster sauce mixture and cook, tossing, until coated and heated through, 30 seconds. Season with pepper. TIP: Cooking the pork in batches over a high heat helps it stay tender.

• Divide cauliflower rice between bowls. Top with ginger pork and veggie stir-fry. • Sprinkle with crispy shallots to serve.