• 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, chop broccoli (including stalk!) into small florets. • Trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Finely chop garlic. • In a small bowl, combine sweet black bean sauce, sweet chilli sauce, Asian BBQ seasoning and the water (for the sauce).

• When rice has 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over high heat. • Cook sliced mushrooms, broccoli and carrot, tossing, until just tender, 4-5 minutes. • Add green beans and cook tossing, until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium and add sweet black bean sauce mixture, tossing until well combined, 1 minute. Season with pepper.

• Divide rice between plates. • Top with Chinese mushroom and broccoli stir-fry. • Sprinkle with crushed peanuts to serve. Enjoy!