Lifestyle
Get your spice on with this ginger veg stir-fry
With each bite, embark on a journey through the enticing world of plant-based cuisine, where ginger takes centre stage.
Meat-Free Monday is all about indulging in delicious, eco-conscious dishes that leave a positive impact on both your well-being and the planet.
This recipe, compliments of McCain, is a perfect embodiment of this ethos. It not only boasts an explosion of flavours but also aligns perfectly with your commitment to reducing your carbon footprint.
By choosing to savour the vibrant, meatless goodness of this stir-fry, you’re making a conscious choice for a healthier you and a greener Earth.
Serves: 4 | Prep Time: 5 minutes | Total Time: 30 minutes
Ingredients
- McCain Roast Veg – Mediterranean
- 4 Veg Sausages
- 2 tablespoons Oil
- 3 teaspoons crushed ginger
- 3 cloves garlic finely chopped
- 1 onion sliced
- 2 teaspoons chilli flakes
- ½ cup soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons corn starch (maizena)
- 2 teaspoons black pepper
- Fresh basil
- Pepper
- Steamed rice
Method
- Combine the soy sauce, oyster sauce and maizena with the black pepper and mix well.
- Fry the veg sausages in a pan with a little oil and once cooked remove from the pan and slice.
- In the same pan, add more oil and then add the onions, allow to cook for 3 minutes.
- Now add the garlic and ginger and chilli flakes.
- Add the roast veg to the pan and allow to cook for 6 minutes before adding the soy sauce mixture.
- Cook for a few more minutes until the veggies are cooked through.
- Toss in the basil and serve with steamed white rice.
