Mushroom and courgette stir-fry
9 May 2022
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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, noodle or flatbread. I used chestnut mushroom, but feel free to use other types.
Ingredients
- 1 red onion, peeled
- 1 clove of garlic, peeled
- 2 cm piece ginger, peeled
- 1 chilli, deseeded
- 1 green bell pepper
- 1 small courgette
- 125g mushrooms
- Juice of ½ lemon
- 2 Tbsp soy sauce
- Coriander leaves
- Groundnut oil to cook
- Few drop of sesame oil ( optional)
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Side - Stir Fry - Supper
- Cuisines: - Chinese - Japanese
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Sugar Free - Vegan
- Skill Levels: - Easy
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