Chilli con carne generates 3.3 times more CO2e a than peanut stir fry, and steak and chips generates 5.8 times more CO2e.
If you've ever considered veggies boring, this dish is sure to convince you otherwise.
- 2 tablespoons chilli oil
- 4 garlic cloves, crushed
- 5cm/2-inch piece fresh ginger, peeled and grated
- 250 grams / 9 oz carrots, cut into thin strips
- 1 red pepper, deseeded and cut into thin strips
- 150 grams / 5 1/2 oz shiitake mushrooms, sliced
- 150 grams / 5 1/2 oz mange tout
- 3 tablespoons soy sauce
- 3 tablespoons crunchy peanut butter
- 350 grams / 12 oz beansprouts
- Cooked rice, to serve
- Heat the chilli oil in a preheated wok and fry the garlic, ginger and carrots for 3 minutes. Add the red pepper and stir-fry for another 2 minutes. Then add the mushrooms and mange tout and stir-fry for 1 minute.
- In a small bowl, mix together the soy sauce and peanut butter until combined.
- Using a wooden spoon, make a space in the centre of the stir-fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Add the beansprouts and toss the vegetables to coat thoroughly with the sauce.
- Transfer to a serving dish and serve immediately with freshly cooked rice.
Recipe from Vegan: 100 Everyday Recipes, part of Parragon's range of Love Food cookbooks.