Hoisin Mince & Mushroom Rice Bowl

Tuck into a tasty bowl of sweet, sticky hoisin mince with mushrooms and toasted sesame seeds. You'll serve it over gem lettuce leaves, with crispy onions and chilli sprinkled on top.

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Step 1

Before you begin...Get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg. Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min).

Step 2

Now, let's get started! Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the mince to the pan and cook for 4-5 min, breaking it up with wooden spoon as you go, until starting to brown.

Step 3

Meanwhile, wash then remove the outer leaves from the gem lettuce and set aside, then shred the inner core. Slice the red chilli[es] into rounds. Peel then finely chop garlic and ginger.

Step 4

Once the mince has started to brown, add the ginger & garlic paste to the pan and cook for 1 min or until fragrant.

Step 5

Once fragrant, roughly tear the mushrooms into the pan. Add the hoisin sauce, soy sauce and water and cook for 1-2 min further until everything's combined and the mushrooms have started to soften.

Step 6

Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains. Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot. Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly.

Step 7

Once the mushrooms have softened, stir through the shredded lettuce and toasted sesame seeds. Season with rice vinegar and sesame oil. this is your hoisin mince & mushrooms.

Step 8

Line your bowls with the lettuce leaves. Add the warmed brown rice to the bowls and top with the hoisin meat-free mince & mushrooms. Garnish with the crispy onions and chilli rounds (can't handle the heat? Go easy!) Tip: Make loaded lettuce cups by adding filling to the lettuce leaves! Enjoy!