Pork Tenderloin in Spicy Thai-Style Peanut Sauce

• Boil the water in a pot or saucepan (see pantry for amount). 
• Add the rice and a pinch of salt, then cover with the lid and boil for 10 - 12 minutes.
• Turn off the heat and allow to stand for 5 minutes, still covered.

• Discard the tips of the green beans. Halve the broccolini lengthways or cut any thicker stems into quarters. 
• Finely chop some of the scallion greens to use later as garnish, then cut the rest of the scallions into 5cm chunks. 
• Boil a shallow layer of water in a deep frying pan over medium-high heat.
• Boil the green beans and broccolini for 3 - 4 minutes, then drain.

• Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the scallions for 2 - 3 minutes.
• Return the broccolini and green beans to the pan and fry for 3 - 4 minutes.
• Add half each of the honey and the soy sauce and fry for 1 more minute. 
• Roughly chop the peanuts in the meantime.

• Heat a light drizzle of sunflower oil in a saucepan over medium heat.
• Fry the garlic-ginger-chilli mix* for 1 minute.
• Add the peanut butter, the coconut milk and the rest of the honey and soy sauce, along with some sambal as preferred.
• Whisk thoroughly into a smooth sauce.

*Take care, this ingredient is spicy! Use as preferred.