• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add brown rice and a generous pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. • Drain and return to saucepan.

• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop Asian greens. Trim green beans and slice in into thirds. • Finely chop garlic. Thinly slice long chilli (if using). • In a small bowl, combine the low sodium soy sauce, the honey and Japanese-style dressing. TIP: Use a plant-based sweetener to make this a plant-based meal!

• When rice has 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • Cook plant-based mince, breaking up with spoon, until just browned, 3-4 minutes. • Add garlic and ginger paste (see ingredients) and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste, then set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook capsicum and green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted 1-2 minutes.

• Remove pan from heat. Stir in honey-soy mixture. • Return cooked mince to the pan. Toss until combined. Season to taste.

• Divide brown rice between bowls. • Top with honey ginger-soy plant-based mince stir fry. • Sprinkle over crushed peanuts and sliced chilli to serve. Enjoy!