You have to respect stir-fries for their stealth veg appeal, fast delivery and large-format flavour. This hoisin pork version is everything you need from your weeknight checklist – it's satisfying, it's nutritious, it's delicious and you'll be met with no resistance from small diners.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Halve zucchini and slice into half-moons. Thinly slice celery on the diagonal. Cut broccolini into bite-sized pieces. Peel and grate ginger.
Heat vegetable oil in a frypan over medium-high heat. Add pork and a sprinkle of salt and cook, without turning, for 2 minutes. Stir and cook for a further 2 minutes or until caramelised.
Push pork to one side of frypan and add zucchini with a sprinkle of salt. Cook, without stirring, for 1–2 minutes to caramelise zucchini. Add ginger, celery and broccolini and stir to combine. While vegetables are cooking, continue with step 5.
Place hoisin, sesame oil, sesame seeds, soy sauce and 20ml (1 tablespoon) water in a small bowl and mix to combine.
Add sauce to stir-fry and cook for 1 minute or until broccolini is tender but retains some bite and sauce has reduced slightly. Divide stir-fry and rice between bowls to serve.