Lifestyle
Meat-free Monday: Soya mince and Asian stir-fry pitas
At the heart of this dish lies a mouthwatering blend of Asian-inspired stir-fry goodness, artfully tucked into warm, fluffy pita pockets.
In honour of Meat-Free Monday, we’re bringing you a recipe that not only tantalises your taste buds but also celebrates the art of plant-based cooking. Introducing Soya Mince and Asian Stir-Fry Pitas – a fusion of flavours and textures that will have even the most devoted meat lovers coming back for seconds. Recipe compliments of McCain.
Prep Time: 5 – 10 minutes | Cooking Time: 5 – 10 minutes Serves: 4 -6
Ingredients
- 2 cups of McCain Asian Stir Fry mix
- 1 cup of soya mince
- 1 ½ cup of hot boiling water
- 4 tablespoons of coconut oil
- ½ red onion chopped into strips
- 1 jalapeno sliced (optional)
- 2 cloves of fresh garlic chopped
- 2 teaspoons of stir fry spice
- 1 teaspoon of paprika
- 1 teaspoon of turmeric
- 2 tablespoons of soy sauce
- Handful of bean sprouts
- 1 teaspoon of sesame seeds for garnish (optional)
Method
- Add the soya mince to a bowl and add the boiling hot water. Soak for about 3 minutes. After 3 minutes strain the soya mince (this is to drain the excess water).
- Melt the coconut oil in a wok and add the jalapeno and onions. Stir fry it until the onions are semi-golden brown.
- Add the garlic and stir until golden brown.
- Add the stir-fry spice, paprika, and turmeric and allow to fry in the oil for a couple of seconds.
- Add the soy sauce and stir-fry it.
- Add the frozen Asian stir fry mix and stir fry until semi-soft.
- Add the soya mince and continue to stir fry.
- Add the bean sprouts and stir fry for about 5 minutes. Add sesame seeds for garnish.
- Your stir fry is ready to serve on pita or roti.
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