Walnut satay stir-fry recipe
Created by The Tesco Recipes team
This speedy vegan stir-fry recipe is packed with soya beans, peppers and mushrooms for a colourful and nutritious dinner. Use walnuts and ginger to make a satay-style sauce that’s sure to satisfy both vegans and meat-eaters alike.
See method- Serves 4
- Takes 25 mins
- 514 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 75g frozen soya beans
- 4 nests wholewheat noodles
- 1 tbsp vegetable or rapeseed oil
- 150g baby button mushrooms, sliced
- 320g pack vegetable stir-fry mix
- 10g fresh coriander, chopped (optional)
For the sauce
- 75g walnut halves
- 15g fresh ginger, peeled and sliced
- 2 garlic cloves, chopped
- 1 tbsp maple syrup
- 3 tbsp reduced-salt soy sauce
- 2 limes, zested and juiced
- ½-1 red chilli, deseeded and chopped
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Shop ingredientsEach serving contains
- Energy
- 2155kJ 514.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 56.5gProtein 18.1gFibre 11.8g
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- For the sauce, put most of the walnuts in a food processor with the ginger, garlic, maple syrup, soy sauce and lime zest and juice. Blitz smooth, then add 3 tbsp water and ½ chilli. Blend again until smooth. Add more chilli to taste, if you like.
- Cook the soya beans to pack instructions on the hob. Remove from the heat and transfer to a bowl using a slotted spoon, reserving the water. Add the noodles to the water and cook to pack instructions. Drain and set aside.
- Meanwhile, heat a wok or frying pan over a medium heat and toast the reserved walnuts for 2-3 mins, tossing often to ensure they don’t burn. Tip onto a plate. Add the oil to the pan and fry the mushrooms and stir-fry veg for 2-3 mins until beginning to soften, then add the drained noodles and beans.
- Toss to warm everything through, then add the sauce and toss again to coat, adding a splash of water, if needed, to loosen. Divide among plates, then crumble over the toasted walnuts and scatter with coriander, if you like.
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