Chinese BBQ Plant-Based Mince & Ginger Congee

• Meanwhile, drain sweetcorn.
• Roughly chop Asian greens. Thinly slice radish into sticks. Finely chop garlic.

• Once rice is tender, remove lid and stir in sweetcorn and the salt.
• Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste.

TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.

• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using).
• In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture.
• Stir in soy sauce mix until combined. Set aside.

TIP: The hot oil will bubble up and 'cook' the garlic.

• When congee has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil.
• Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add Asian BBQ seasoning, Asian greens and a splash of water and cook, until fragrant and wilted, 1-2 minutes.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
Cook the mince

.When congee has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil.
• Cook vegetable mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add Asian BBQ seasoning, Asian greens and a splash of water and cook, until fragrant and wilted, 1-2 minutes.