In a wok over high heat, stir-fry veggies in batches with a drizzle of sesame oil. Stir-fry zucchini, carrots and mung beans for several minutes until wilted, seasoning with salt and pepper to taste. Stir-fry shiitake mushrooms for longer; they will shrink and release a lot of moisture within a few minutes. Continue stir-frying until the excess moisture cooks off, then add soy sauce and cook for an additional minute or so, till mushrooms have soaked up sauce.

Heat a wok over high heat. Melt vegan butter and stir-fry garlic or 10-15 seconds, until fragrant (careful not to let it burn). Add rice and continue to stir-fry for 5-8 minutes, until rice becomes slightly golden-brown. Add salt and pepper to taste.

Boil water and pour over soy curls to cover. Allow to soak for 5-10 minutes. Drain and rinse with cool water, then wrap in a clean tea towel (or place in a nut milk bag and wring out as much extra liquid as possible.

Heat a nonstick wok or skillet over medium-high heat and stir-fry hydrated soy curls until golden-brown (use a little bit of oil if necessary to keep from sticking). Reduce heat to low and pour on BBQ sauce. Keep cooking, stirring constantly, until BBQ sauce thickens and becomes a glaze on the soy curls.

Whisk together all ingredients, adding water as needed to reach desired consistency.

To assemble your bowls, start with a layer of garlic rice and add a little bit of each topping around the perimeter of your bowl. Garnish with sliced red onion and a sprinkle of sesame seeds. Drizzle with sauce. Mix ingredients together to enjoy.