Chinese Five-Spice Pork Bowl with Jasmine Rice

• 160 g Jasmine rice
• 300 g Minced pork
• 2 cloves Garlic
• 15 g Ginger root
• 1 piece Red chili pepper
• 1 tsp Chinese five spice powder
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 60 ml Water
• 1 tsp Cornflour
• 1 tbsp Vegetable oil
• 250 g Bok choy
• 2 pieces Spring onion

1. Rinse the rice in a colander until the water runs mostly clear. Tip into a saucepan with 320 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel and finely grate the garlic and ginger. Thinly slice the chilli, and slice the spring onions, keeping the green tops for serving. Trim the bok choy and separate the leaves.
3. In a small bowl, stir together the light soy sauce, dark soy sauce, water and cornflour until smooth. Set it beside the hob so it is ready to go into the pan quickly. This will become the glossy glaze.
4. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the minced pork and cook for 5 to 6 minutes, breaking it up, until browned and cooked through. Stir in the garlic, ginger, chilli and Chinese five spice powder and cook for 30 to 60 seconds until fragrant.
5. Give the soy mixture a final stir, then pour it into the pan and toss to coat. Cook for 1 to 2 minutes until the sauce turns glossy and clings to the pork. Reduce the heat if it starts to catch.
6. Add the bok choy to the pan and stir-fry for 2 to 3 minutes until just tender and bright green, with a little bite left. Taste and adjust by cooking a splash more water through if you want it looser. Take off the heat.
7. Fluff the rice with a fork and divide between two bowls. Spoon over the five-spice pork and bok choy, then scatter over the reserved spring onion greens. Serve straight away while hot.

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