This easy pork stir-fry spiked with ginger and a hit of sambal is here to set your weeknight right. Here's the thing about stir-fries – they're all about quick cooking at high temperatures to keep veggies crisp and coax out flavour. So the key to rocking that wok (or frypan) like a streetfood vendor is to have everything prepped to go in before you begin. Wok it like it's hot!
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Finely grate ginger. Place pork, ginger, soy sauce and cornflour in a bowl and season with pepper. Stir to combine and set aside to marinate.
Cut spring onions into 4cm lengths. Cut gai lan into 4cm lengths, keeping the stems and leaves separate. Trim snow peas and halve diagonally.
Place oyster sauce, sweet chilli sauce and 20ml (1 tablespoon) water in a small bowl and mix to combine. Heat oil in a wok or large frypan over high heat. Add marinated pork and cook for 2–3 minutes or until browned.
Add spring onion, gai lan stems, and snow peas to pan and cook, tossing occasionally, for 3 minutes or until just tender.
Add oyster sauce mixture and gai lan leaves and cook for 1 minute or until warmed through and sauce has just thickened slightly. Divide rice between bowls and top with pork stir-fry.