Sticky Chilli Plant-Based Mince Stir-Fry

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free mince (remove the paper if required!) and cook for 5-6 min or until browned and crisped, breaking it up with a wooden spoon as you go

While the mince is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into small, bite-sized pieces

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once the meat-free mince has browned, add the sliced pepper to the pan and cook for 2-3 min or until the pepper has started to soften

Meanwhile, add your rice vinegar, soy sauce, toasted sesame oil and red chilli relish to a bowl

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and give everything a good mix up – this is your sticky chilli sauce

Once the pepper has started to soften, add the chopped ginger and garlic and cook for 1-2 min or until fragrant

Once fragrant, add the sticky chilli sauce and cook for 2 min until everything is coated and sticky – this is your sticky chilli plant-based mince stir-fry