a) Boil a half-full kettle.

b) Trim the pak choi, then thinly slice widthways.

c) Peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges (see ingredients for amount). Crush the peanuts in the unopened sachet using a rolling pin.

a) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Add the pak choi and coleslaw mix to the pork. Stir-fry until just tender, 2-3 mins.

b) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.

a) Add the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a good squeeze of lime juice. Add a splash of water if the sauce is a little thick.

a) When ready, share the rice between your bowls and top with the sticky honey pork. Sprinkle over the peanuts. 

b) Serve with any remaining lime wedges for squeezing over.