• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice onion. • Thinly slice portabello mushrooms and button mushrooms. • Thinly slice carrot into half-moons. Roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 10-12 minutes. Transfer to a bowl. TIP: If your pan is getting crowded, cook in batches for the best results!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until tender, 4-5 minutes. • Add Asian greens, ginger paste and the remaining garlic, and cook until wilted and fragrant, 1 minute.

• Add Asian stir-fry sauce, soy sauce mix, the sesame oil, soy sauce and cooked mushrooms to the pan. • Toss to combine and cook until slightly thickened, 1 minute.

• Divide garlic rice between bowls. • Top with stir-fried mushrooms and veggies. • Garnish with roasted peanuts and chilli flakes (if using). Enjoy!