Mushroom and courgette stir-fry
This mushroom and courgette stir-fry is super easy to make. You can serve it as part of a South-East Asian menu, or as a vegan main dish with rice, noodles or flatbread. I used chestnut mushrooms, but feel free to use other varieties.
Ingredients
Method
- Thinly slice the onion then roughly chop the garlic, ginger and chilli.
- Cut the courgette, mushrooms and bell pepper into bite-sized chunks.
- Heat a small amount of oil in a wok. When hot, add the onion, garlic and chilli, then stir-dry for a couple of minutes. Add the chopped veggies and stir-fry for a couple of minutes, then add the soy sauce and lemon.
- Cook for about 5 minutes, until the veggies are tender.
- Stir in the coriander leaves and sesame oil (if used), then serve immediately.