• Finely chop garlic. 
• In a medium saucepan, heat the butter with a dash of olive oil over medium 
heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous 
pinch of salt, then 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 and keep covered until rice is tender 
and water is absorbed, 10-15 minutes.
• When the rice is done, stir through crushed peanuts. 

TIP: The rice will finish cooking in its own steam so don't peek!
Little cooks: Take the lead by stirring the peanuts through the rice!

• While the rice is cooking, slice lemon into wedges. 
• Thinly slice carrot into rounds.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and shredded cabbage mix until tender, 4-5 minutes. Transfer to a medium bowl.
• Meanwhile, in a small bowl, combine sweet chilli sauce, oyster sauce, the 
soy sauce, a squeeze of lemon juice and a splash of water. 

Little cooks: Take charge by combining the ingredients for the sauce! 

• Return the frying pan to high heat with a drizzle of olive oil. Cook pork
mince, breaking up with a spoon, until just browned, 2-3 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add sweet chilli mixture and return veggies to the pan, tossing to combine, 
1 minute. Season to taste. 

• Divide nutty garlic rice, sticky ginger pork and veggie stir-fry between bowls.
• Sprinkle over a pinch of chilli flakes (if using). Serve with any remaining 
lemon wedges. Enjoy!