Vegan Korean mince bowl with stir-fried Asian greens

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1. For the Korean mince, first whisk together agave nectar, brown sugar, sesame oil, lime juice, soy sauce and water in a mixing bowl and set to one side.
2. In a large pan, heat the sesame oil over a medium heat and add the garlic and ginger, sauté for 2-3 minutes then add the Garden Gourmet mince and agave nectar and fry for 6-8 minutes. Then take off the heat and allow to cool. Once cooled add the sliced spring onions.
3. Cook the rice according to pack instructions and set to one side, keeping warm.
4. For the Asian greens: heat the oil in a large wok over high heat, add the garlic, ginger, chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 3-4 minutes. Add the hoi-sin sauce and soy sauce and cook, stirring, for a further 1-2 minutes or until the greens are tender and then place in a large serving dish. Top the Asian greens with the crispy garlic mixture and spring onion scallions.

To serve

1. Divide the warm rice into ten bowls then add the mince into each bowl.
2. Garnish each bowl with spring onions, peanuts, sesame seeds, sliced chilli, coriander and drizzle with hot siracha sauce.