2.5cm/1in piece fresh root ginger, peeled and grated
80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices
2 spring onions, sliced diagonally, to garnish
350g/12oz cold, cooked jasmine rice
225g tin water chestnuts, drained and sliced
1 tsp chilli oil
1 tbsp rapeseed oil
1 tsp clear rice vinegar or cider vinegar
pinch salt
1 tsp toasted sesame oil
2 tbsp tamari or low-sodium light soy sauce
2 pinches ground white pepper
200g/7oz vegan soya mince
1 tbsp Shaoxing rice wine or dry sherry
250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid