• Rinse the rice in cold water until the water runs clear then transfer to a medium saucepan and cover with 400ml water and a pinch of salt. Bring to the boil, cover and gently cook for 12-15 minutes on a low heat until tender.
• Meanwhile, blanch the green beans and edamame beans in boiling water for 2-3 minutes, drain.
• Heat the oil in a large frying pan and fry the blanched beans, mushrooms, cabbage and walnuts for 3-4 minutes.
• Mix together the chilli & garlic sauce, rice vinegar and soy. Add to the pan and cook for a further 1 minute.
• Serve with the rice.

Cooks tip

• A great way to use frozen vegetables such as peas, green beans and broccoli florets to replace the fresh vegetables, making this dish quick and easy top prepare.