• 200g lentils Lentils, green, boiled
• 150g jasmine rice Jasmine Rice, boiled
• 80g pak choi Pak Choi
• 80g bean sprouts Bean Sprouts
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the pak choi and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the pak choi and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine rice first, then the veg and green lentil, spooning over any remaining sauce. Finish with the cucumber.

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