• 150g quorn pieces Quorn Pieces
• 120g brown rice Brown Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g bean sprouts Bean Sprouts
• 10g sriracha Sriracha
• 15g soy sauce Soy Sauce
• 10g honey Honey
• 6g garlic Garlic
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

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

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.

5. 5

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

6. 6

   Build the plate: brown rice first, then the veg and quorn, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.