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Amazing Colourful Vegan Stirfry

Updated: Sep 11, 2020


Serves 2

100g Carrot finely sliced

100g Courgette finely sliced

100g Sugar snap peas finely sliced

100g Oyster mushrooms roughly sliced (wild mushrooms are great too)

100g Onion finely sliced

100g Pak Choi

2 tsp Sichuan chilli oil

1 tsp Chilli sauce

Sesame oil

Sesame seeds

Soy sauce


Heat a wok/pan on medium heat, add the Sichuan oil and a little sesame oil.

Once hot but not smoking add the onions, carrot, courgette and oyster mushrooms fry, toss and stir for 4 minutes.

Next add the sugar snaps and the pak choi, stir and toss constantly, turn the heat up if you need as you want to keep it frying, try not to allow the heat to go down too much and as it will stew, but not so high that it will burn.

Drizzle in a little soy sauce, one teaspoon of the chilli sauce, and some sesame seeds stir in well and the taste.

Add a little more chilli sauce and salt if you like,

Then serve straight away,


Please let me know in the comment section if I can make the recipe better, if some parts were unclear or if it was just really tasty, thank you. 🙏

With our new Sichuan Chilli Oil, it makes this dish full of vitamins and minerals, perfect to help keep your body and immune system in top shape,

thanks to the amazing properties of Sichuan Pepper

Check them out:

If you have any queries or any questions please do not hesitate to contact me.

I would be happy to help,

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