Lemongrass Pork Stir-fry with Rice

Gently crush lime leaves in your hands. Place rice, lime leaves and 310ml (1¼ cups) cold water into a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low, cook for 15 minutes or until rice is tender. Cover and set aside until ready to serve.

While the rice is cooking, peel and finely grate ginger. Roughly chop chilli. Crush garlic. Halve lemongrass and bruise stalk by tapping with the back of a knife. Thinly slice bok choy.

Heat oil in a large frypan over high heat. Add ginger, chilli, garlic and lemongrass and cook for 1 minute or until fragrant.

Add pork mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown.

Add fish sauce, kecap manis and bok choy and cook, stirring, for 2–3 minutes or until bok choy is tender and warmed through.

Pick Thai basil leaves from their stems. Discard lemongrass stalk and stir basil leaves through stir-fry. Cut lime into wedges. Divide rice and stir-fry between bowls and top with lime wedges to serve.