Snappy Seasoned Stir Fry

This is what I whipped up last night to use up the vegetable in my fridge before I got my next vegetable delivery. It was quick, easy and delicious and saved food waste!


For The Stir Fry:

1 onion

2/3 King Oyster Mushrooms (or any mushrooms you may have handy)

3 baby sweetcorn

1 yellow bell pepper

1 medium sized carrot

½ small white cabbage (shredded)

3 cloves garlic

1 tbsp sesame oil

Juice of 1 lime

1 tbsp soy sauce

½ lemongrass (chopped)

A big handful of coriander

A few sprigs of mint

A few lettuce leaves to garnish

Chopped raw peanuts to garnish

For The Satay Sauce:

250ml coconut milk

2 tbsp peanut butter

2 cloves of garlic

1 or 2 small red chillies

Lime juice to taste

Soy sauce to taste

Step 1

Chuck the satay sauce ingredients into the blender and blitz it until smooth, then put in the fridge whilst we cook.

Step 2

Put some oil of your choice in the pan (not the sesame yet) add the diced onion and sliced lemongrass and heat on a medium heat for a few minutes until the onion starts to soften.

Step 3

Next we add the roughly chopped pepper, garlic, mushrooms, carrot and cabbage to the pan and continue to heat for 5 minutes (make sure you stir the fry).

Step 4

Now its time to season up this bad boy! Throw in the chopped mint and coriander, lime juice, soy sauce and sesame oil and continue stirring for another 5 minutes.

Step 6

It’s time to eat, put your lettuce on the plates or bowls and then serve your stir topping with chopped peanuts, a little coriander and a big dollop of satay sauce (on the side of course).

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