a) Boil a half-full kettle for the rice. 

b) Meanwhile, peel and grate the garlic (or use a garlic press).

c) Halve the pak choi lengthways through the root, then cut each half into wedges.

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. 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.

b) Add the sliced mushrooms to the pan and season with salt and pepper. Cook, stirring, until starting to brown, 3-4 mins. 

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

d) Reduce the heat to medium-high and stir in the garlic. Fry for 30 secs. 

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

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 stir-fry 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 clean).

b) Once hot, lay in the pak choi on one of the cut sides. Cook for 2 mins, then turn onto the other cut side for another 2 mins, until 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. 

a) Stir the remaining soy through the rice and share it out between your bowls. 

b) Spoon over the mushroom stir-fry. Lay the pak choi wedges on top, then drizzle over the mayonnaise (see pantry for amount).

c) Sprinkle the peanuts over the top to finish.

Enjoy!