Vegan Coconut Stir Fry

Name: Vegan Coconut Stir Fry
Total time: 20 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 3 Peppers (Yellow and Red); 100g Mangetout; 5 Spring Onions; 2 Kaffir Lime Leaves; Knob of Ginger; 1 Lemongrass Stick; 2 Tbsp Soy Sauce; 2 Coconut Rice Pouches (we used Tilda); Bunch of Coriander; Bunch of Thai Basil; 2 Red Chillies; 2 Limes

Step 1.

Chop up all of your vegetables and add them into the wok. Fry them on a high heat until they begin to char. Matchstick your ginger and chop up 1 chilli and add this to your wok, followed by your Kaffir lime leaves. Next, grate your lemongrass into the pan and stir.

Step 2.

Add your rice and stir. Add your soy sauce, grate the zest of your lime into the wok and then squeeze the juice of the lime in. Chop up two thirds of the coriander and Thai basil and add this to the pan and give one final mix.

Step 3.

Garnish with the left over coriander, Thai basil, a squeeze of your remaining lime and your remaining chopped chilli over each dish. Then tuck into this deliciously simple dish.

Be sure to use coconut rice as it really brings out all the flavours in this dish.

3 Peppers (Yellow and Red)

100g Mangetout

5 Spring Onions

2 Kaffir Lime Leaves

Knob of Ginger

1 Lemongrass Stick

2 Tbsp Soy Sauce

2 Coconut Rice Pouches (we used Tilda)

Bunch of Coriander

Bunch of Thai Basil

2 Red Chillies