Pork tenderloin with 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, cover 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. Chop the scallions into 5cm pieces. Reserve and finely chop some of the green parts for garnish. In a deep frying pan over medium-high heat, bring a layer of water to a boil. Boil the green beans and broccolini (see tip) for 3 - 4 minutes, then drain.

Tip: Halve the broccolini lengthways or cut any thicker stems into quarters.

Heat a drizzle of sunflower oil in the same pan over medium-high heat and add the scallions. Fry for 2 - 3 minutes, then add the broccolini and green beans back. Fry for 3 - 4 minutes, then add half each of the honey and soy sauce and fry for 1 more minute. Chop the peanuts. 

Heat a small drizzle of sunflower oil in a saucepan over medium heat. Fry the garlic, ginger, and chilli mix* for 1 minute. Add the peanut butter, coconut milk, and the rest of the honey and soy sauce. Wisk well to create a smooth sauce (see Tip).  

Tip: If you prefer a more spicy peanut sauce, add some sambal to taste. 

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