• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam so don't peek.

• Meanwhile, roughly chop Asian greens and red onion. • Thinly slice carrot into sticks. • Drain sweetcorn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), brown sugar and half the garlic paste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and stir-fry until slightly wilted and fragrant, 1-2 minutes. Transfer to a bowl, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil) and onion, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium. Stir in black bean sauce mixture and cook until bubbling and slightly reduced, 1 minute.

• Divide rice between bowls. • Top with garlic veggies and beef brisket in black bean sauce. Sprinkle with crispy shallots to serve. Enjoy!