• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) 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, thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and celery until tender, 4-5 minutes. • Add Asian greens and sesame seeds and cook until tender and fragrant, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add remaining garlic and cook, until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer, stirring, until slightly reduced, 1-2 minutes.

• Divide garlic rice between bowls. • Top with sesame veggies and crumbed plant-based chicken. • Drizzle over Korean sauce and garnish with crispy shallots. Enjoy!