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.
Sweet & sour veg stir-fry with mango
This veg-packed stir-fry combines carrot, onion, pepper, mushrooms and spring onions in a tangy sauce, served with coriander rice and a pop of fresh mango sprinkled over. Fast, filling and totally delish!
SWK: Source of fibre
Plants 7
fake away
Serving size
Ingredients
- 240g chestnut mushrooms
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 carrot
- 1 onion
- 1 pepper
- 4 spring onion
- 140g basmati rice
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 1 handful of fresh coriander
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 mango
Nutritional Information
Calories: 409
Protein: 12g
Carbs: 89g
Fat: 2.5g
Ingredients
- 280g basmati rice
- 1 handful of fresh coriander
- 2 carrot
- 2 onion
- 2 pepper
- 240g chestnut mushrooms
- 8 spring onion
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp tomato purée
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 mango
Nutritional Information
Calories: 380
Protein: 11g
Carbs: 83g
Fat: 2.1g
Sweet & sour veg stir-fry with mango
This veg-packed stir-fry combines carrot, onion, pepper, mushrooms and spring onions in a tangy sauce, served with coriander rice and a pop of fresh mango sprinkled over. Fast, filling and totally delish!
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
- Finely chop the coriander, then stir it into the drained rice.
Prep your veg
- At the same time, slice the carrots on the diagonal. Peel the onions and cut into 6 wedges, then deseed the pepper and dice into 2cm squares. Thinly slice the mushrooms, and slice the spring onions.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the carrots, onions, peppers and mushrooms for 5 mins.
- Stir in the ginger & garlic paste and cook for 1 mins, then add the tomato purée and vinegar and cook for 1 min.
- Crumble in half the stock cube, pour in 150ml water (use all the stock and 250ml water for 4 portions) and the tamari and stir well. Add the spring onions and simmer for 4-6 mins (6-8 mins for 4 portions).
Add a fruity flourish
- Meanwhile, stone the mango and dice the flesh into 2cm cubes.
- Serve the stir-fry on top of the rice and scatter over the mango.