Vegetable Stir-Fry
Seasonal Vegetarian, Gluten free, Dairy free recipe
A seasonal vegetarian stir-fry using French beans, carrots and pak choi. Colourful and healthy!
Preparation
Slice and wash the pak choi (or bok choi) and cut the French beans in pieces.
Heat the oil in a wok and add the Quorn pieces. Fry for around 5 minutes on medium heat. Add the French beans, the mushrooms and tamari and fry for another 10 minutes. Then add the other vegetables, garlic and stem ginger and fry again for 5 more minutes.
In the meantime, cook the wakame noodles following the instructions on the pack.
Serve the vegetables with the wakame noodles.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Vegetable Stir-Fry
Ingredients
- 1 tbsp Sunflower Oil
- 150 g Quorn Pieces
- 1 tbsp Tamari
- 200 g French beans, topped & tailed
- 4 chestnut mushrooms, sliced
- 1 clove garlic, peeled & crushed
- 1 stem ginger, thinly sliced
- 1 head of Pak choi (bok choi)
- 1 large carrot, grated
- 150 g Wakame noodles
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
