1 bunch of spring onions (scallions)
3 tbsp of sunflower oil
600g of pork mince
1-2 red bird’s eye chillies, finely chopped, seeds left in
25g of finely grated fresh root ginger
4 garlic cloves, finely grated
500g of cooked brown basmati rice (2 x 250g precooked pouches is fine)
1 tbsp of soy sauce
2 tbsp of fish sauce
2 pak choi (bok choy) (about 150g), quartered lengthways
100g of Tenderstem broccoli, halved
15g of Thai basil leaves (or ordinary basil)
Rice wine vinegar (or apple cider vinegar), to serve
Cut each of the spring onions (scallions) in half where the white part starts to turn green. Slice both sections finely but keep them separate.
Heat the oil in your wide shallow pot. Once very hot, add the pork mince, the white half of the sliced spring onions, the chillies and the ginger. Cook over a high heat, stirring regularly and breaking up any clumps of meat.
After about 6-7 minutes, turn the heat down a little. By now, the excess moisture will have been driven off, allowing the pork to start frying in its own fat. Regularly scrape down the sides of the pot and mix to ensure all the little pieces of pork are cooked evenly.
After a total of 10-12 minutes, the pork mince will have caramelised in lots of places and your pot will be quite dry. Add the garlic and cook for 2 more minutes. Add the cooked rice to the pot, breaking it up among the pork.
Mix through the soy and fish sauces and then add the pak choi (bok choy) and Tenderstem. Cook for 4-5 minutes over a medium heat, regularly turning everything to ensure the vegetables cook evenly.
Finally, toss through the finely sliced greens from the spring onions and the basil leaves. Serve sprinkled with a little vinegar for some acidity to balance the dish.