The simpler dinners I make often don’t make it onto here, perhaps because by virtue of wanting a simple dinner, I also want to sit down to eat quickly and my camera never makes it out. But I’m fairly sure that a lot of the time you yourself will be looking for something quick that can be whipped up in minutes so here is exactly that.
How long this vegan stir fry will be ready in is really down to your chopping skills. If you’re quick, you might be ready to get the vegetables into the pan in five minutes since some of the items require very little prep; if you’re a bit slower, like me, then give yourself fifteen.
I love dishes like this that are packed full of vegetables, cooked just long enough to tease out the flavor but not so long you even have time to sit down whilst it’s in the pan. The flavours here are some of my favourites and ones that span various East Asian cuisines: sesame oil, ginger, garlic, lemongrass and soy sauce.
This version of the stir fry uses V-Bites mock duck strips which an a great extra bit of texture and protein, but you can easily skip this for a still-flavourful quick vegan dinner. I served it here with basmati rice – partly due to how quickly it cooks, partly down to realising I was out of brown rice. It would be great served with quinoa or noodles too if you want an accompaniment.
Simple East Asian Stir-fry | Vegan
- 2 tbsp sesame oil
- 1 bunch spring onions, trimmed and chopped
- 2 bell peppers, deseeded and cut into strips
- 200g pak choi, sliced
- 125g button mushrooms, halved
- 150g sugar snaps, top and tailed
- 150g mock duck (optional)
- 3 cloves garlic, crushed
- 2cm cube ginger, finely chopped
- 1 lemongrass stick, bashed and finely chopped
- 2tbsp dark soy sauce
- Ground black pepper, to taste
- Heat the sesame oil in large frying pan or wok over a medium-high heat.
- Add the spring onions and peppers. Stirring frequently, turn up the heat slightly and cook for two minutes.
- Add the remaining vegetables, garlic, ginger and mock duck (if using). Continue to stir frequently and cook for around 3-4 minutes until the vegetables have cooked al-dente.
- Add the soy sauce and black pepper, stirring well. Cook for a further minute then serve with rice or an accompaniment of your choice.
Looking for more quick vegan dinners? Try this Chili BBQ Aubergine or Caribbean Tofu with Coconut Quinoa!
