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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Chinese, Japanese
Calories: 1234
Ingredients Method

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
  • 125 g mushrooms
  • Juice of ½ lemon
  • 2 Tbsp soy sauce
  • Coriander leaves
  • Groundnut oil to cook
  • Few drop of sesame oil optional

Method
 

  1. Thinly slice the onion then roughly chop the garlic, ginger and chilli.
  2. Cut the courgette, mushrooms and bell pepper into bite-sized chunks.
  3. 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.
  4. Cook for about 5 minutes, until the veggies are tender.
  5. Stir in the coriander leaves and sesame oil (if used), then serve immediately.