• Finely chop garlic. 
• In a medium saucepan, melt the butter and a 
dash of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes.
• Add the water (for the rice) and a generous 
pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and 
reduce the heat to low. Cook for 12 minutes, 
then remove from the heat and keep covered 
until rice is tender and water is absorbed,  
10-15 minutes. 

TIP: The rice will finish cooking in its own steam so 
don't peek! 

• While the rice is cooking, finely chop carrot.
• Roughly chop Asian greens.
• Thinly slice celery and spring onion. 
• Slice lemon into wedges.

• Heat a large frying pan or wok over medium-high 
heat with a drizzle of olive oil. Cook carrot and 
celery, tossing, until softened, 4-5 minutes.
• Add Asian greens and cook, tossing, until wilted, 
1 minute. Transfer to a bowl.

• Return the frying pan to high heat with a drizzle 
of olive oil. Cook pork mince and a pinch of 
chilli flakes (if using), breaking up with a spoon, 
until just browned, 4-5 minutes.
• Add ginger paste and remaining garlic and 
cook, tossing until fragrant, 1 minute.
• Add oyster sauce, the brown sugar and water 
(for the sauce) and stir to combine.

• Return cooked veggies to the pan and toss 
through pork to combine.
• Add a squeeze of lemon juice, then stir through 
spring onion.

• Divide garlic rice between bowls.
• Top with Thai ginger pork and veggie larb.
• Sprinkle over crispy shallots. 
• Serve with any remaining lemon wedges. Enjoy!