Pork Mince Stir Fry Recipe

Cut the cabbage half in half again through the root and use a sharp knife or potato peeler to really finely slice it. Tip into a bowl and dress with the sesame oil, rice vinegar, pinch of sugar and a pinch of salt. Toss well.

Peel the ginger, then cut into slices, then matchsticks, then finely chop. Finely chop the garlic. Cut three-quarters of the spring onions into 4cm pieces, then very finely slice the remaining spring onions and set aside for later.

Drizzle a large frying pan or wok with a little vegetable oil and set over a high heat. Add the pork mince to the pan and break up a little with a wooden spoon. Leave to fry for 2 mins, then flip and break up again. Scatter in the sesame seeds and 4cm pieces of spring onion and continue frying the mince for another 2 mins until starting to get nice and crisp. Add in the ginger and garlic and cook for 2 mins until smelling amazing.

Turn the heat to low and spoon in the miso, soy sauce and water. Mix really well and cook for 1 min until the mince is glossy and coated in the sauce.

Spoon rice onto plates and top with some of the crispy, saucy mince. Add a pile of the cabbage to the side and top with the finely sliced spring onion and some more sesame seeds.