• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop Asian greens and capsicum. Thinly slice brown onion (see ingredients) and long chilli (if using). • In a small bowl, combine the low sodium soy sauce, sweet chilli sauce and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and capsicum, until tender, 4-5 minutes. Add Asian greens and baby spinach leaves and cook until wilted, 1-2 minutes. Transfer to a bowl and season.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing until golden, 3-4 minutes. Transfer to a plate. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

• To pan, add ginger lemongrass paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add sweet chilli mixture, cooked veggies and prawns, tossing to coat, 1 minute. Season to taste.

• Divide garlic rice and ginger lemongrass plant-based mince and prawn stir-fry between bowls. Garnish with chilli. Enjoy!