1. Cook rice as per packet directions. 2. Bring a pot of water to the boil, blanch sliced carrots, floret of broccoli and cauliflower until just al dente, no more. Refresh under cold water so these stay crisp and keep their colour. Set aside. 3. Cut onion, into diamond cuts and separate. 4. In a wok heat sesame oil until hot, add onion, garlic, chilli and thinly sliced pork, cook till tender. 5. Add fish sauce, sliced celery, sliced capsicum, snow peas and bean sprouts tossing constantly. 6. Add chicken stock powder to 100ml of hot water and stir to combine. 7. Add stock and kecap manis to wok, keep tossing and season to taste. 8. Add blanched vegetables and toss to reheat. 9. Add shallots at last minute before serving, make sure you leave shallots a good 5cm long for garnish. 10. Serve with basmati rice.