Fake Mince Stir Fry

1. Heat a large high-sided frying pan (or wok) for five to eight minutes on medium heat until smoking. At the same time, bring a large pot of well-salted water to the boil.

2. While the pan heats up, make the stir-fry sauce. In a bowl combine the ginger, garlic, veg stock, soy sauce, sesame oil, sugar and cornflour. Whisk well and set aside.

3. Use your hands to roughly mash the tempeh, still in its packet. Add half of the oil to the pan and, when it is shimmering, add the mashed tempeh. Use a wooden spoon to smush the tempeh further into a mince-like consistency. Stir about until the tempeh mince has heated through, with some caramelised edges, then transfer to a bowl. Turn off the heat but don’t wash the pan – you’ll need it later.

4. In the pot of boiling water, add the halved green beans (if using) and cook for two minutes. Add the snow peas and sugar snap peas and cook for one more minute. Drain in a colander and set aside.

5. Heat the (unwashed) frying pan over a medium-high heat, add the remaining oil, and when shimmering, add the spring onion. Stir-fry for one minute, then remove.

6. Add the blanched beans and snow peas (stand back, as they might spit a little) and stir-fry for a couple of minutes. (If your pan is not large enough to accommodate all the greens at once, do this in batches.) If you’ve cooked the greens in batches, return them all to the pan.

7. Whisk the sauce again. Add to the pan, along with the tempeh, gochujang and spring onions. Bring the sauce to the boil and cook for a minute until the sauce is glossy.

8. Add half of the roasted peanuts. Taste, and add more soy sauce or salt and pepper if needed.

9. Serve over steamed rice and topped with the remaining peanuts and chilli oil.