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Tamari Gluten-free Soy Sauce Main courses Vegetables Vegetarian kitchen Wok recipes Spring Summer

Total time 45 mins

Preparation time: 45 mins

4 tbsp. olive oil
1 red onion, peeled and chopped
1 green pepper, peeled and chopped
1 red pepper, peeled and chopped
1 courgette, trimmed and chopped
2 tsp. smoked paprika
2 tbsp. Kikkoman Tamari gluten-free soy sauce
500 g mixed mushrooms, eg button, shitake mushrooms, chestnut, sliced
200 ml coconut milk
freshly ground black pepper
snipped chives, to garnish

Preparation

Heat half the oil in a wok or large frying pan, add the onion and fry over a low heat for 10 minutes until softened. Add the green pepper, red pepper and courgette, sprinkle over the paprika and fry for a further 5 minutes.

Add all the mushrooms and stir in the Kikkoman Tamari Gluten-free soy sauce. Cover the pan and simmer for 10 minutes.

Stir in the coconut milk, season with freshly ground black pepper and cook for a further 5 minutes or until piping hot. Serve at once with the snipped chives sprinkled over.

Tip:

Use any selection of mushrooms available, slicing or quartering larger ones but leaving small ones whole.