Gochujang Mushroom Stir-Fry

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the sliced mushrooms to the pan and season with salt and pepper. Cook, stirring until starting to go golden, 3-4 mins. 

b) Add the sugar snaps and slaw mix to the pan. Stir-fry until tender, 2-3 mins.

c) Reduce the heat to medium-high and stir-fry the garlic, 30 secs. 

a) Add the gochujang, ketjap manis, honey, water for the sauce (see pantry for both amounts) and half the soy. 

b) Bring to the boil, reduce the heat and simmer until the sauce has reduced, 2-3 mins. 

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

d) Transfer the veg and sauce to a bowl and cover to keep warm.

a) Pop the (now empty) pan back on medium-high heat with a drizzle more oil (no need to wash, the sauce residue will help caramelise the pak choi).

b) Once the pan is hot, lay in the pak choi, on one of the cut sides. Cook for 2 mins, then turn onto the other cut side and cook for another 2 mins. You want it to be nicely golden and caramelised. 

c) Reduce the heat to medium, add a splash of water and pop a lid (or some foil) on the pan. Leave to steam for another 3 mins, then remove from the heat.