Peel the garlic cloves and thinly slice them. Trim the top off the chilli and thinly slice it, flicking out the seeds for less heat. Separate the coriander leaves and stalks. Pop the leaves aside for later in the recipe and thinly slice the stalks.

Pour the maple syrup and tamari into a dish. Add the sliced garlic, chilli and coriander stalks. Grate in the lime zest. Add the pork escalopes to the sauce. Turn the pork over once or twice to coat. Set aside while you prep the veg.

Trim any woody ends off the Tenderstem® broccoli and roughly chop the stems, on an angle, into bite-sized pieces. Trim any thick stalks away from the sprout tops and shred the leaves.

Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil, then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.

Pour 1 tbsp oil into a large pan or wok and warm to a medium-high heat. Shake most of the marinade off the pork escalopes (save the marinade for later). Add the pork to the pan and fry for 4 mins on each side, till golden brown and just cooked through. Transfer the pork to a plate.

Return the pan to the heat. Add the broccoli and sprout tops with 2 tbsp water. Stir fry for 3-4 mins, till tender with a slight bite.

While the veg are cooking, thinly slice the pork. Return the pork back to the pan. Scatter in the sesame seeds and pour in the reserved pork marinade. Bubble up together for 3 mins.

Spoon the cooked rice onto plates. Top with the pork and veg. Scatter over the coriander leaves and serve with wedges of lime for squeezing.