Thai Vegan Stir-Fry

Thai Vegan Stir-Fry

Serves 2 20 Minutes

Whether you follow a plant-based diet or you just fancy giving it a try - go meat-free with this healthy vegan alternative!

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Ingredients

  • Vegetable oil spray
  • 220g x Vegan mince
  • 2 x Garlic cloves (chopped)
  • 3cm x Piece of ginger (peeled and finely chopped)
  • 1 x Red chilli
  • 4 x Spring onions (roughly chopped)
  • 160g x Green beans (cut into 2cm lengths)
  • 1 tbsp x Teriyaki sauce
  • 1 x Lime (zested and juiced)
  • 1 tbsp x Roughly chopped coriander
  • 1 tbsp x Roughly chopped basil
  • 1 x Pack of microwavable brown basmati rice

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Ingredients

  • Vegetable oil spray
  • 220g x Vegan mince
  • 2 x Garlic cloves (chopped)
  • 3cm x Piece of ginger (peeled and finely chopped)
  • 1 x Red chilli
  • 4 x Spring onions (roughly chopped)
  • 160g x Green beans (cut into 2cm lengths)
  • 1 tbsp x Teriyaki sauce
  • 1 x Lime (zested and juiced)
  • 1 tbsp x Roughly chopped coriander
  • 1 tbsp x Roughly chopped basil
  • 1 x Pack of microwavable brown basmati rice
  1. 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.

  2. Add the garlic, chilli, ginger and spring onions and fry for 2 minutes, then add the green beans and 150ml water.

  3. Stir well then cover with a lid and cook for another 3 minutes until the mince is hot through and the beans tender.

  4. Heat the rice according to packet instructions.

  5. Add the teriyaki sauce, lime zest and juice and half the coriander and basil to the mince and stir once more.

  6. Serve the rice with the chilli bean mince alongside, topped with the last of the coriander and basil.

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