Pork & Kimchi with Asian Greens
1 cup long grain or sushi rice
1 bunch of Asian greens (you can use bok choy, gai lan or even broccolini). Slice bok choy or gai lan lengthways, trim ends off broccolini
3 garlic cloves, peeled and sliced
1 tbsp olive oil
1 1/2 tbsp oyster sauce
Heat Pork & Kimchi according to preferred cooking method.
Cook rice as suggested pack instructions.
Place cucumber diced and oil into bowl and mix well to combine.
Heat the vegetable oil in a wok. Add the garlic and stir-fry for 30 seconds. Then add Asian greens and oyster sauce and stir-fry for another 1-2 minutes or until just tender but still crisp.
Add rice to base of serving bowls, top with Pork & Kimchi and Asian greens.