Korean pork and rice bowls

These low-Syn bowls are brimming with flavour and look spectacular, with the sprinkling of sesame seeds adding the finishing touch.

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Step 1

Put the rice in a non-stick saucepan with 600ml boiling water and a pinch of salt and bring to the boil over a high heat. Stir once and cover then reduce the heat to low and cook for 25 minutes.

Step 2

Meanwhile, mix the oyster sauce, Soy sauce, ginger, garlic and chillies together in a mixing bowl. Add the pork, mix well and set aside. When the rice is ready, turn off the heat and leave to stand for a further 5 minutes, without lifting the lid.

Step 3

While the rice is standing, spray a large non-stick wok or deep frying pan with low-calorie cooking spray and place over a high heat. Add the pork and stir-fry for 3-4 minutes or until cooked through. Sprinkle the sesame seeds over the pork.

Step 4

Spoon the rice into bowls and add the pork, lettuce, radishes, mangetout and cucumber. Serve hot with extra soy sauce and Speed vegetables.