Mongolian Plant-Based 'Chicken'

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, thinly slice the broccoli stem (see Kitchen 101) and cut the head into small florets. Thinly slice the spring onions, keeping the white and green parts separate. Crush or finely chop the garlic. Combine the kecap manis, garlic, 1 tbs soy sauce, 3 tsp sugar and 1 tsp white vinegar in a bowl.

Put the chicken-style strips in a bowl, scatter over the cornflour, season with salt and pepper and toss to coat. Heat 1½ tbs vegetable oil in a medium deep frypan over medium-high heat. Stir-fry the chicken-style strips for 3-4 mins until browned. Remove from the pan and wipe the pan clean.

Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the broccoli for 1 min, then cover and cook, stirring occasionally, for a further 4 mins or until almost tender. Add the white part of the spring onion and 1 tbs water and stir-fry for 1-2 mins until tender.

Add the chicken-style strips and kecap manis mixture to the veggies and stir-fry for 30 secs or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and stir-fry among bowls and scatter over the remaining spring onion. Enjoy!

Poor broccoli stems – they really deserve more love in the kitchen! And they're just as nutritious as the florets. To prepare, first trim the end of the stem and then peel it if it's woody.