• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine oyster sauce, the rice wine vinegar, the soy sauce, sweet chilli sauce and the water (for the sauce). Set aside. Little cooks: Take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips, in batches, tossing, until browned, 2-3 minutes. • Season with salt and pepper. Transfer to a plate. TIP: Cooking the pork in batches over high heat helps keep it tender.

• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot until starting to soften, 3-4 minutes. Add Asian greens and cook until wilted, 1-2 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return pork to pan. • Add oyster sauce mixture and cook, tossing, until heated through and well combined, 1-2 minutes.

• Divide jasmine rice between bowls. • Top with stir-fried pork and oyster sauce. • Garnish with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the peanuts on top.