The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style veg stir-fry
Oyster mushrooms bring an earthy, savoury flavour to this veg-packed dish. They’re cooked with carrots, spring onions, mangetout and tomatoes in our special red Thai curry paste, and served with a sticky rice thatʼs perked up with chilli and tamari.
SWK: Source of fibre
Plants 8
Serving size
Ingredients
- 1 onion
- 80g baby corn
- 140g brown rice (100% Brown Rice)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 120g chestnut mushrooms
- 1 carrot
- 4 spring onion
- 80g mangetout
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 chilli
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
Nutritional Information
Calories: 390
Protein: 11g
Carbs: 79g
Fat: 3.4g
Ingredients
- 160g baby corn
- 280g brown rice (100% Brown Rice)
- 2 onion
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 160g mangetout
- 200g baby tomatoes
- 1 handful of fresh coriander
- 2 x chilli
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 240g chestnut mushrooms
- 2 carrot
- 8 spring onion
Nutritional Information
Calories: 385
Protein: 11g
Carbs: 77g
Fat: 3.3g
Thai-style veg stir-fry
Oyster mushrooms bring an earthy, savoury flavour to this veg-packed dish. They’re cooked with carrots, spring onions, mangetout and tomatoes in our special red Thai curry paste, and served with a sticky rice thatʼs perked up with chilli and tamari.
Cook time:
35 mins
Cuisine:
Thai
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Sort the rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Soften those ʼshrooms
- Meanwhile, halve or quarter the mushrooms (depending on size) and thinly slice the carrots. Peel the onions and cut each into 8 wedges.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Cook the mushrooms, onions and carrots for 5-6 mins.
Slice & dice
- At the same time, chop two-thirds of the spring onions into 2cm pieces, then slice the rest on the diagonal and set aside.
- Halve the mangetout and baby corn lengthways, then halve the tomatoes.
- Finely chop the coriander, and finely dice the chillies (deseed for less heat).
Fry the veg
- Add the spring onion pieces, mangetout, baby corn and tomatoes to the frying pan and cook for 3-4 mins.
- Stir in the Thai paste with 100ml water (150ml for 4 portions) and cook for 1 min.
Bring it all together
- Stir the coriander through the veg, and mix the chillies (to taste) and tamari into the rice. Squeeze the lime juice (to taste) into the rice.
- Serve the veg stir-fry on a bed of rice and top with the sliced spring onions.