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 7
SWK: Source of protein
Serving size
Ingredients
- 140g arborio rice
- 200g oyster mushrooms
- 120g chestnut mushrooms
- 1 carrot
- 4 spring onion
- 80g mangetout
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 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.)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
Nutritional Information
Calories: 364
Protein: 12g
Carbs: 76g
Fat: 1.7g
Ingredients
- 160g mangetout
- 200g baby tomatoes
- 1 handful of fresh coriander
- 2 x chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 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.)
- 200g oyster mushrooms
- 240g chestnut mushrooms
- 2 carrot
- 8 spring onion
- 280g arborio rice
Nutritional Information
Calories: 355
Protein: 10g
Carbs: 75g
Fat: 1.5g
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:
30 mins
Cuisine:
Thai
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Sort the sticky rice
- Boil a kettle. Tip the rice into a large saucepan, pour in 400ml boiled water (500ml for 4 portions) and lightly season to taste with salt. Put the pan over a medium heat and simmer for 10-12 mins (10-15 mins for 4 portions), stirring every 5 mins, until the water is absorbed.
- Pour in another 300ml boiled water (400ml for 4 portions) and simmer for 8-10 mins, stirring every few mins, until itʼs absorbed and the rice is soft (add more water if you need to).
Soften the ʼshrooms
- Meanwhile, halve the oyster and chestnut mushrooms, and thinly slice the carrots.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Cook the mushrooms and carrots for 3-4 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 lengthways, and halve the tomatoes.
- Finely chop the coriander, and finely dice the chillies (deseed for less heat).
Fry the veg
- Add the chopped spring onions, mangetout and tomatoes to the frying pan and cook for 3-4 mins.
- Stir in the Thai paste and cook for 1 min.
Bring it all together
- Stir the coriander through the veg, and mix the chillies (to taste), tamari and vinegar into the rice.
- Serve the veg stir-fry on the sticky rice and top with the sliced spring onions.