In a bowl, mix together 3 tablespoon Low salt soy sauce, 2 tablespoon Honey, 1 tablespoon Tomato puree, 2 Garlic clove and 30 g Fresh ginger.
Put 220 g Pork steaks onto a baking tray and pour the sauce over them. Put them under the grill and cook for 6-8 minutes each side, until the pork is no longer pink in the middle.
Meanwhile, heat 1 teaspoon Sesame oil in a large pan and add 1 head Chinese leaf, 1 Carrot, 6 Baby corn, 1 Red bell pepper and 1 Red onion and gently cook for 3-4 minutes.
Add 250 g Ready cooked rice and stir and cook for a further 2 minutes.
Add any remaining sauce to the pan and mix well.
Serve the rice and vegetables on a plate and then slice the cooked pork and place on top. Sprinkle with 2 Spring onion (Scallion) (chopped) and 1 pinch Chilli flakes (optional).
Notes
Add a little bit of extra sweetness to this dish by throwing in a small can of pineapple chunks at the same time as the rice.
If you don't want to use pork, use grilled chicken breast or add some king prawns or tofu to the pan with the rice.
You can swap the rice for cooked noodles too.
Get creative with the vegetables and use whatever you have on hand. This dish is a great way to use up vegetables to reduce food waste.