• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.

• Meanwhile, thinly slice celery and radish. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, garlic paste, a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine sweet soy seasoning, soy sauce mix, the honey and sesame oil. Set aside. Little cooks: Kids can help combine the ingredients for the sauce.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Reduce heat to medium heat, then add the honey-soy mixture, tossing pork to coat. Stir until slightly reduced, 1-2 minutes.

• Meanwhile, combine shredded cabbage mix, celery, radish and mayonnaise in a large bowl. Season with salt and pepper. Little cooks: Help combine and toss the slaw!

• Divide rapid rice between bowls. • Top with honey-soy pork and celery slaw. • Spoon any remaining sauce from the pan over pork to serve. Enjoy!