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 pan from heat. Keep covered until rice is tender and the 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 onion (see ingredients). Thinly slice carrot and zucchini into half-moons. Trim and halve green beans. In a small bowl, combine the oyster sauce, the rice wine vinegar, soy sauce, sweet chilli sauce and the water (for the sauce). Set aside. Little cooks: Don your goggles and have a crack at peeling off the onion's outer layer! You can also take charge by stirring the ingredients for the sauce together.

In a large frying pan or wok, 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.

Return frying pan to high heat with a drizzle of olive oil. Stir-fry the onion, carrot, zucchini and green beans until starting to soften, 5-6 minutes. Add garlic and ginger paste and cook until fragrant, 1 minute.

Return pork to the 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. Little cooks: Add the finishing touch by sprinkling the peanuts on top.