• Finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery and spring onion. Drain the sweetcorn. • Heat a large deep frying pan (or saucepan) over high heat with a drizzle of olive oil. Cook sweetcorn, carrot and celery until lightly browned and tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the pan to medium heat with a drizzle of olive oil. When oil is hot, add edamame, hemp & kumara dumplings, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes. • Transfer to a plate and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and garlic & herb seasoning until fragrant, 1-2 minutes. • Add soy sauce, sesame oil, the water and vegetable stock powder. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Return veggies to the pan and stir to combine. Season to taste.

• Divide Asian broth and veggies between bowls. Top with veggie dumplings. Garnish with spring onion. Enjoy!