Pork and Asparagus Black Bean Stir-Fry

Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce heat to low and cook for 15 minutes. Remove rice from heat, set aside and keep warm. While rice is cooking, continue with step 2.

Peel and thinly slice garlic. Peel and thinly slice eschalot. Snap the woody ends from asparagus and discard. Cut asparagus into thirds. Trim beans and halve.

Heat sesame oil in a wok or large frypan over medium-high heat. Add pork mince and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until golden brown and crisp.

Add eschalot and garlic to pan and cook for a further 1–2 minutes or until softened and fragrant.

Add asparagus, beans and 20ml (1 tablespoon) water and cook for a further 3–4 minutes or until tender.

Add black bean sauce, sugar and 20ml (1 tablespoon) water and cook for 1 minute or until thickened and stir-fry is well coated. Divide rice and stir-fry between bowls and serve.