Starters/Snacks Lunch/Dinner Thai Vegan Stir Fry
Serves : 2
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
- Vegetable oil spray
- 220g vegan mince
- 2 garlic cloves, roughly chopped
- 1 red chilli, finely chopped
- 3cm piece ginger, peeled and finely chopped
- 4 spring onions, roughly chopped
- 160g green beans, cut into 2cm lengths
- 1 tbsp teriyaki sauce
- 1 lime, zested and juiced
- 1 tbsp roughly chopped coriander
- 1 tbsp roughly chopped basil
- 1 x 250g microwavable brown basmati rice
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Heat a wok until hot. Spray the vegetable oil then add the mince and stir fry for 1-2 minutes until just beginning to get crispy.
-
Add the garlic, chilli, ginger and spring onions and fry for 2 minutes, then add the green beans and 150ml water.
-
Stir well then cover with a lid and cook for another 3 minutes until the mince is hot through and the beans tender.
-
Heat the rice according to packet instructions.
-
Add the teriyaki sauce, lime zest and juice and half the coriander and basil to the mince and stir once more.
-
Serve the rice with the chilli bean mince alongside, topped with the last of the coriander and basil.
