• Halve baby broccoli (see ingredients) lengthways. Roughly chop Asian greens. Finely chop garlic. Thinly slice capsicum and carrot into sticks. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sweet soy seasoning and sesame seeds. • Pull apart pork schnitzels so you get 2 per person. • Coat pork first in the flour, followed by the egg and finally into the breadcrumbs mixture. Transfer to a plate.

• Heat a large frying pan over high heat with enough olive oil to cover the base. • When oil is hot, cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Cook baby broccoli, carrot and capsicum, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. • Add Asian greens, Korean stir-fry sauce, the sesame oil and cook until just wilted, 1-2 minutes. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

• Slice sesame crumbed pork schnitzel. • Divide Korean stir-fried veggies between bowls. Top with pork schnitzel. • Serve with a dollop of garlic aioli. Enjoy!