Rainbow vegetable stir-fry
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sunshine in a bowl! Brightly coloured crunchy veg, wok-fried with a Mongolian-inspired sauce, is the perfect warm-weather vegan stir-fry.
Ingredients
Soy Sauce
60 ml
Sweet Chilli Sauce
2 tablespoon(s)
Sriracha sauce
30 ml
Mirin
2 tablespoon(s)
Cornflour
½ tablespoon(s), level
Vegetable Oil
2 teaspoon(s)
Radish
100 g
Red pepper
1 medium
Mange-tout
100 g
Baby corn
100 g
Pak Choi
100 g
Garlic
2 clove(s)
Root Ginger
1 inch slice(s)
Brown rice, microwaveable
2 pouch(es)
Spring Onions
2 medium
Coriander, fresh
1 teaspoon(s)
Instructions
1
In a small bowl, whisk together the soy, sweet chilli and sriracha sauces with the mirin and 60ml cold water. Put the cornflour in a separate small bowl and stir in enough of the sauce mixture to form a smooth paste. Mix the paste back into the remaining sauce mixture, then set aside.
2
Heat the oil in a large nonstick wok or frying pan set over a high heat. Stir-fry the vegetables for 3-4 minutes until just tender, then add the garlic and ginger and cook for another minute. Pour in the sauce mixture and stir fry for 1-2 minutes until the sauce has thickened and all the vegetables are coated.
3
Microwave the rice to pack instructions and serve with the stir-fry garnished with the spring onions and coriander.
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