Rice cake and mixed vegetable stir-fry

Bring a pot of water to the boil for the rice cakes.

Peel and chop the red onion bite-size; chop the broccolini bite-size; finely chop the garlic.

Thinly slice the carrot to a shape like the rice cakes; trim and slice the shiitakes; halve the baby corn.

Stir together the soy sauce, dark soy sauce, chili oil, maple syrup and plant-based oyster sauce; set aside.

Boil the rice cakes about five to six minutes, stirring occasionally.

Heat the avocado oil in a saute pan over medium heat; saute the red onion and carrot two to three minutes.

Add the garlic, shiitakes and broccolini and saute three to four minutes.

Add a couple of splashes of the rice-cake cooking water to the pan, drain the rice cakes and add them with the baby corn and bean sprouts.

Pour in the sauce and saute another couple of minutes to combine.

Plate and top with chopped green onions and white sesame seeds.