10-Min Hoisin Pak Choi & Mushroom Stir Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, tear the chestnut mushrooms into the pan and cook for 5 min or until beginning to soften

Tip: Try not to stir the mushrooms too often, as this will stop them from caramelising!

While the mushrooms are cooking, cut the pak choi in half, separating the white base and green tops

Cut the white base into bite-sized pieces

Combine the cornflour, hoisin sauce, soy sauce, sriracha chilli sauce, rice vinegar and 80ml [150ml] cold water

Whisk until smooth – this is your stir-fry sauce

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Once the mushrooms have softened, add the roasted garlic paste, chilli flakes (can't handle the heat? Go easy!) and pak choi to the pan and cook for 1 min further

Add the stir-fry sauce to the pan and give everything a good mix up

Cook for a further 1 min or until the sauce is thickened – this is your hoisin pak choi & mushroom stir-fry

Heat a separate large, wide-based pan (preferably non-stick) with half the sesame oil over a medium-high heat

Once hot, add the ginger paste and steamed white basmati rice with a generous pinch of salt and give it a good mix up

Add the peanuts and remaining sesame oil to the rice, roughly tear in the coriander and stir it all together – this is your coriander rice