This flash-in-a-pan pork stir-fry glows up with green goodness and a heavy-handed helping of garlic. It all comes together with harmonious balance in just 30 minutes for a fresh, DIY riff on a Chinese takeaway classic.
Place rice and 310ml (1¼ cups) cold water in a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered. While rice is cooking, continue with step 2.
Roughly chop bok choy. Slice spring onions, keeping the white and green parts separate. Trim beans and halve. Peel and grate ginger and finely chop garlic. Set aside.
Place 100ml water, cornflour, soy sauce and sesame oil in a bowl and whisk to combine. Set aside.
Heat a frypan over medium heat. Add vegetable oil and pork strips and cook, stirring occasionally, for 4–5 minutes or until cooked through and golden. Add beans, garlic, ginger and white spring onion and cook for a further 1 minute or until fragrant.
Add bok choy and sauce mixture and simmer for 2 minutes or until sauce thickens slightly and bok choy is tender, but still retains some bite.
Season pork with freshly cracked pepper. Divide rice between bowls and top with stir-fry and green spring onions to serve.