Vegetarian recipe ideas
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Heat 2 tsp of the oil in a wok or large frying pan and until very hot. Tip in the portobello mushrooms and cook, tossing, for 3-4 minutes or until the mushrooms are caramelised. Tip out onto a plate. Add the remaining oil and cook the carrot and celery for 2-3 minutes or until charred at the edges. Add the ginger and cook for a few more minutes.
Mix the cornflour with the soy and rice vinegar to form a paste, then slowly add 350ml of water, before whisking in the gochujang and garlic.
Tip the sauce into the wok, along with the spring onions, exotic mushroom mix and pak choi, and return the portobellos back into the pan. Simmer for several minutes until the vegetables are cooked and the sauce has thickened. Scatter with sesame seeds, then serve with the rice.
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