Plant-Based Larb

1 x Packet Plantein Burger Patties (crushed)

2 Tbsp Rice Bran Oil

1 Onion (chopped)

3 Garlic Cloves (minced)

2 tsp Ginger (minced)

¼ Red Cabbage (shredded)

1 Large Green Shallot (sliced)

Bunch of Coriander (chopped)

1 Cup Sprouted Beans

2 Tbsp Soy Sauce or Tamari

3 Tbsp Lime Juice

2 tsp Coconut Sugar

2 Tbsp Sesame Seed Oil

Salt + Pepper (to taste)

Cooked Rice

Combine sticky sauce ingredients in a small bowl. Stir to combine. Set aside.

Heat rice bran oil in a wok or frypan. Once hot, add onion, garlic and ginger. Cook until translucent. Pour in the prepared spicy sauce. Stir through.

Add in crushed burger patties. Using a wooden spoon, break up the small chucks into smaller bite sized pieces. Cook until browned and cooked through. Add remaining ingredients, constantly stirring and flipping the veggies for approximately 3-5 minutes or until cooked through.

Serve with cooked rice or inside lettuce leaves with extra herbs. Top off with black sesame seeds and more sesame oil and fresh lime (optional).