This is a deeply umami stir-fry that works really well with fresh green vegetables. Think sweet, salty and sour with a smoky edge, as it would taste straight from the wok on the streets of Bangkok cooked over charcoal. This sauce is mild, so the spice level is up to you. If you prefer a bit more of chilli kick, add in some diced birdseye chillies to your taste.

INGREDIENTS

(Allergens bold/italic/underlined) Mushrooms (27%), water, gluten free soya sauce (water, soya beans, salt, spirit vinegar), sugar, garlic, ginger, dark soya sauce (water, soya beans, salt, sugar, wheat flour), rapeseed oil, spirit vinegar, red chilli, smoked water, nutritional yeast, salt, sesame oil, thickener: xanthan gum, citric acid, white pepper.

DIRECTIONS

Serves 2

Add 400g vegetables/tofu to hot oil in a wok and stir fry for 8-10 minutes. Add Payst Mushroom & Garlic Sauce and 1 handful of Thai basil or coriander. Stir-fry until all ingredients are mixed. Serve with jasmine rice. Garnish with coriander and birdseye chilli.

NUTRITION

Energy 108kcal/454kJ Fat 3.5g Of which saturates 0.3g Carbohydrate 15.5g Of which sugars 13.2g Fibre 1.0g Protein 3.2g Salt 3.53g

STORAGE

Store in a cool, dry place. Shake before use.

Suitable for vegans.