1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Carefully separate lettuce leaves. Place in a bowl of cold water.

3. Thinly slice capsicum.
Trim and slice pork steaks. Place in a bowl and toss with 1 tbsp grated ginger, 1 tbsp soy sauce and 2 tsp cornflour.

4. Heat a large pan with 1 tbsp sesame oil over high heat. Cook pork, in 2 batches, until browned and just cooked through. Set aside and keep pan over medium-high heat.

5. Add 2 tbsp water to pan with capsicum and coleslaw mix (see notes). Cook for 1-2 minutes. Return the pork, add 1 tbsp soy sauce and 2 tbsp hoisin sauce. Heat through.

6. Serve pork and vegetable mixture in lettuce cups, top with bean shoots and chopped chives.

Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.

Add bean shoots to stir-fry with the coleslaw mixture if you prefer them warm.



If you don’t have hoisin sauce, replace with sweet chilli sauce to taste.

No pork option - replacement is chicken breast fillets.

Basmati rice 300g
Iceberg lettuce 1
Red capsicum 1
Pork steaks 600g
Ginger 40g
Coleslaw 1/2 bag
Bean shoots 1 bag
Chives 1/2 bunch

From your pantry:
sesame oil, soy sauce, hoisin sauce, cornflour