BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors. Henry Firth

means ‘seafood’? And yet it neither contains seafood nor is traditionally served with seafood. Either way, we love it. From our first experiences of crispy pancakes to wonderful hoisin stir-fries, it remains a firm favourite. Try subbing the pak choi for gem lettuce or pair with brown rice and greens for a healthy lunchbox.

       SERVES 4

      2 garlic cloves

      4cm piece fresh ginger

      15g fresh coriander

      6 spring onions

      500g mixed mushrooms

      2 heads pak choi

      3 tbsp sesame oil

      1 tbsp rapeseed oil

      1½ tbsp soy sauce

      2½ tbsp hoisin sauce

      1 tbsp sriracha

      4 tsp white sesame seeds

      500g cooked basmati rice, or use 2 x 250g microwavable basmati rice, to serve

       Fine grater or Microplane | Wok | Griddle pan

      Peel and grate the garlic into a small bowl | Peel the ginger by scraping off the skin with a spoon, then grate into the bowl

      Separate the coriander leaves and stems and thinly slice both | Thinly slice the spring onions | Roughly chop the mushrooms into bite-sized pieces

      Cut the pak choi lengthways into quarters, put them in a mixing bowl and toss with 2 tablespoons of the sesame oil

      Add the remaining 1 tablespoon of sesame oil and the rapeseed oil to the wok and set over a medium heat | When the oil is hot, add three-quarters of the spring onions, the garlic, ginger and chopped coriander stems | Fry for 2 minutes, stirring constantly | Add the mushrooms and continue to stir for 6–7 minutes | Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated | Turn the heat right down while you cook your pak choi

      Put the griddle pan on the maximum heat |