One pan dishes are a godsend on a busy weeknight and this is a family friendly flavour combination is likely to become a staple.

400g trim pork mince
1 tsp fresh grated ginger
2 cloves garlic crushed
1 finely chopped fresh red chilli – or dried chilli flakes – to your own taste
2 carrots, peeled, cut longwise and then sliced diagonally in thin slices
3 tbsp kechap manis – sweet soy sauce
2 tbsp dark soy sauce
¼ cup or approx 4 tbsp crunchy peanut butter
1¼ cups jasmine rice
3 cups chicken stock – made from stock powder
3 cups green vegetables – fresh broccoli flowrettes frozen beans, asparagus, snow peas… or a combination of fresh and frozen veg
Optional: chopped coriander leaves, a handful of chopped peanuts and a squeeze of lime juice

In a frying brown the mince. I don’t find it necessary to use any oil to do this, press it with a fork or potato masher as it cooks to crumble it. When the mince is starting to brown, add the chilli, garlic, ginger and sliced carrots. Then stir in the peanut butter, kechap manis, and soy sauce. You can add more chilli at the end when you taste the dish, just prior to serving.
Stir in the chicken stock and rice and mix well to distribute the peanut butter throughout the mixture. If using fresh vegetables such as broccoli or asparagus add it to the pan now. Frozen veg can be added just before serving as they only require a couple of minutes to cook.
Simmer the mixture gently, stirring from time to time around 10-15 minutes until the rice has absorbed all the liquid and the vegetables are cooked through.
Serve topped with fresh chopped coriander , peanuts and a squeeze of lime juice if you have them.