Asian-inspired Spiced Pork

• Meanwhile, halve the bell pepper, remove the core and seeds and thinly slice.
• Trim and thinly slice the pak choi widthways.
• Peel and grate the ginger (use a teaspoon to easily scrape away the peel). 
• Trim and thinly slice the scallion.

• Place a pan over medium-high heat (without oil). 
• Once hot, add the mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break it up as it cooks.

NOTE: Swapping to pork? Follow the recipe as written, swapping 'beef' with 'pork' where necessary.

• Add the bell pepper to the pan with a drizzle of oil (if necessary).
• Cook until softened, stirring occasionally, 4-5 mins.
• Add the Thai spice and ginger and fry until fragrant, 1 min.
• Add the stock along with 75ml water (per 2P).
• Stir in the pak choi. Simmer until the liquid has reduced by half and the pak choi is tender, 3-4 mins.

• When the liquid has reduced, stir through the red Thai paste and ketjap manis.
• Remove from the heat and season to taste with salt and pepper.
• Fluff up the rice with a fork.

TIP: Add a splash of water if the mince is too dry.