Spicy Szechuan-style Shiitake Stir-fry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the maple syrup, soy sauce, sriracha, rice wine vinegar, Chinese five-spice and chilli flakes in a bowl and stir to combine

Step 2

Cook the rice according to the instructions

Step 3

Roughly chop the shiitake mushrooms

Step 4

Trim and halve the green beans

Step 5

Halve the baby corn lengthways

Step 6

Trim off and discard the tough bases of the broccoli stalks and cut each broccoli stalk into thirds

Step 7

Peel the ginger by scraping off the skin with a spoon, then finely grate

Step 8

Peel and finely grate the garlic

Step 9

Trim and thinly slice the spring onions

Step 10

Rip the stem from the chilli and thinly slice - set aside

Step 11

Heat the vegetable oil in the wok over a medium heat

Step 12

Add the ginger and garlic and stir for 30 seconds until aromatic

Step 13

Add the shiitake mushrooms and stir-fry for 1 minute

Step 14

Add half the sauce and stir for 1 minute

Step 15

Add the green beans and stir for 3 minutes

Step 16

Add the corn and broccoli

Step 17

Add the remaining sauce and stir for a further minute until the vegetables are cooked, but still have some bite. If the sauce needs loosening, add a splash of water, stir and turn the heat right down

Step 18

Drizzle over the sesame oil and toss together to combine

Step 19

Once cooked, add half the sliced spring onions to the rice. Put the rice in bowls and add the stir-fry. Garnish with the remaining spring onions and the sliced chilli, sprinkle over the sesame seeds and serve immediately.