• Finely chop garlic. 
• In a large 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 rice is tender and 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. 
• Trim ends off asparagus and roughly chop. 
• Thinly slice brown onion (see ingredients) and 
long chilli (if using).
• In a small bowl, combine the 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, asparagus
and capsicum, until tender, 4-5 minutes. 
• Add Asian greens and cook until wilted, 
1-2 minutes. Transfer to a bowl and season to 
taste with salt and pepper. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook plant-based mince, breaking up with a spoon, 
until just browned, 4-5 minutes. 

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

• Divide garlic rice, fragrant plant-based mince and 
veggie stir-fry between bowls. 
• Garnish with chilli to serve. Enjoy!