Asian-Spiced Pork & Honey-Soy Veggies with Jasmine Rice

Ingredients

• 700g pork loin steaks
• 300g jasmine rice (2 packets) — staple
• 4 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp white wine or rice vinegar
• 6 tbsp Kewpie roasted sesame dressing
• SE Asian spice blend (replaces sachet): 2 tsp ground coriander + 1 tsp cumin + 1 tsp turmeric + 1 tsp ground ginger + pinch white pepper — staple
• 2 tbsp plain flour — staple
• 2 fresh chillies (optional)
• 2 packets crushed peanuts
• Coriander to finish — optional garnish, skip
• 2 heads bok choy, roughly chopped
• 1 head broccoli, cut into small florets
• 1 red capsicum, sliced
• 2 carrots, julienned
• 2 cloves garlic, sliced

Method

1. Rice: 2½ cups water to boil, add rice, lid, low 12-14 min; rest 10 covered.
2. Small bowl: soy + honey + vinegar. Second bowl: sesame dressing + splash water.
3. Stir-fry the greens in hot oil with the sliced garlic — carrot and capsicum first for 2 min, then broccoli and bok choy — pouring in the honey-soy mix for the last 2-3 min until just wilted. Do it in two batches in a wok or the veg will steam; set aside covered.
4. Cut pork into 1cm strips; toss with salt, spice blend and flour. Fry strips in batches (2-3 batches) in generous oil until golden, 2-3 min per batch.
5. Bowls: rice, pork, veggies; top with peanuts, chilli, coriander; drizzle sesame dressing.

Notes

Serves 4 (cook once, eat two days). Protein-first: 700g loin lands ~44g/serve (500g only ~37g). Est ~700cal/44g per serve INCLUDING the rice — earlier 525 figure omitted rice+oil. Sachet copycat: SE Asian blend above. Sesame dressing = Kewpie bottle (fridge staple, lasts ages). Veg sweep: the pre-packed Asian stir-fry mix bags are replaced by the house Asian greens set (bok choy + broccoli + capsicum + carrot, garlic pan-tossed), ~200g veg/serve. Soy, honey and vinegar lost their staple markers and gained search hints; fresh coriander is now an optional garnish with no shopping line.