Recipe Veggie Satay Stir-fry
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This satay is so simple and delicious, we’d almost be surprised if you didn’t add it to your regular rotation — go on, give it a try and see for yourself!
You will need
Serves 4
- 2 cups mixed mushrooms, halved or sliced
- 2 handfuls bok choy
- 2 tablespoons sesame oil
- Rice noodles, cooked
- Spring onion, chopped
- Baby spinach leaves, for serving, optional
- Toasted sesame seeds & poppy seeds, for garnish
Satay Sauce
- 1/4 cup tahini
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1 teaspoon rice wine vinegar
- 2 garlic cloves, minced
- 1/2 tablespoon freshly grated ginger
- 3 tablespoons water
Directions
-
Step 1
Heat sesame oil in a skillet over medium heat. Add mushrooms and cook for about 5 minutes, then adding bok choy for an additional 2 minutes or so, until it’s slightly wilted.
-
Step 2
Meanwhile, whisk all the sauce ingredients together in a small bowl, adding the 3 tablespoons of water last, to thin out the sauce to your desired consistency.
-
Step 3
Reduce the skillet heat to low and pour the satay sauce over the mushrooms and greens, stirring gently to coat. Cook just until the sauce is hot and starts to bubble, about 1 minute. Take care not to overcook it or the sauce will become too thick.
-
Step 4
Divide onto plates and serve over rice noodles and a side of baby spinach salad if you like. Sprinkle with spring onion and sesame and poppy seeds.
Variation
For an extra protein boost, dice up 1 package of extra firm tofu and cook that in the sesame oil for 10 minutes first — allowing it to brown and crisp — before adding your mushrooms and greens!
More nut-free dishes
Veggie Satay Stir-fry
Directions
15 mins to prep
30 mins to cook
-
Step 1
Heat sesame oil in a skillet over medium heat. Add mushrooms and cook for about 5 minutes, then adding bok choy for an additional 2 minutes or so, until it’s slightly wilted.
-
Step 2
Meanwhile, whisk all the sauce ingredients together in a small bowl, adding the 3 tablespoons of water last, to thin out the sauce to your desired consistency.
-
Step 3
Reduce the skillet heat to low and pour the satay sauce over the mushrooms and greens, stirring gently to coat. Cook just until the sauce is hot and starts to bubble, about 1 minute. Take care not to overcook it or the sauce will become too thick.
-
Step 4
Divide onto plates and serve over rice noodles and a side of baby spinach salad if you like. Sprinkle with spring onion and sesame and poppy seeds.
Variation
For an extra protein boost, dice up 1 package of extra firm tofu and cook that in the sesame oil for 10 minutes first — allowing it to brown and crisp — before adding your mushrooms and greens!
You will need
Serves 4
- 2 cups mixed mushrooms, halved or sliced
- 2 handfuls bok choy
- 2 tablespoons sesame oil
- Rice noodles, cooked
- Spring onion, chopped
- Baby spinach leaves, for serving, optional
- Toasted sesame seeds & poppy seeds, for garnish
Satay Sauce
- 1/4 cup tahini
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1 teaspoon rice wine vinegar
- 2 garlic cloves, minced
- 1/2 tablespoon freshly grated ginger
- 3 tablespoons water