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Mixed vegetable stir fry with crunchy peanut sauce
A vegetarian stir fry with mushrooms, crunchy vegetables and a delicious, spicy peanut and coconut sauce.
Vegetarian3 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Ingredients
50g Essential Crunchy Peanut Butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
25g creamed coconut from a block, roughly chopped
4 tsp wok oil
500g pack Essential Mushrooms, sliced
450g pack Essential Crunchy Vegetable Stir Fry
2 Essential Green Peppers, thinly sliced
1 large red chilli, finely chopped
250g medium egg noodles
Method
Combine the peanut butter,
chilli sauce, soy and coconut in
a small saucepan with 150ml
water. Heat gently for about
5 minutes, until thickened and
evenly combined.
Heat ½ the oil in a large
frying pan or wok and cook
the mushrooms over a high
heat for 5 minutes, stirring,
until lightly browned and all
the moisture has evaporated.
Transfer to a plate.
Heat the remaining 2 tsp
oil and fry the vegetable stir
fry and green peppers for
6 minutes, until slightly
softened but retaining crunch
and piping hot. Stir in the
chilli, along with the
mushrooms, and reheat
briefly. Meanwhile, cook the
noodles according to pack
instructions. Serve with the
vegetables and sauce.
Cook’s tip
This light supper dish can be made more substantial with the addition of diced tofu, cooked lightly in a little extra oil.
