Ready in minutes, this crunchy vegan-friendly stir-fry packs a load of nutrients without skimping on
flavour. I’ve used mushrooms, courgette, broccoli and celery in the recipe, but you can substitute
these for any veg you have in your fridge. If you prefer, you can add more chilli to up the heat. Enjoy it with egg noodles or steamed rice.
1 cup mushrooms, sliced 1 cup broccoli, small florets 2 celery sticks, chopped
1 red pepper, chopped 1 courgette, sliced
1fresh red chilli, finally chopped
2 cloves garlic minced 1tsp ginger minced
2tbsp soya sauce
1tbsp coconut oil or any oil of your choice 5-6 leaves of fresh basil
pinch of salt
1. Add oil to the pan, once heated add the minced garlic & ginger, chilli and a pinch of salt, then add broccoli, celery, mushrooms, courgette and red pepper, stir fry the veg on a medium heat for 3-4 mins.
2. then add the soya sauce, and basil leaves and cook for a further min.
Serve with boiled or steamed fluffy rice.
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