LEON x Too Good To Go Recipes
Leftover Veg Stir Fry
with LEON Korean Mayo
Jamie Crummie's, Too Good To Go co-founder favourite recipe featuring LEON Korean Mayo
Prep time: 10mins
Cooking time: 15mins
Serves: 4
INGREDIENTS
400g leftover veggies. We used:
- 150g Mushrooms
- 75g Broccoli
- 75g Peppers
- 2 cloves of garlic
1 tbsp LEON Korean Mayo
1 tsp soy sauce
METHOD
- Chop your leftover veggies into small to medium-sized chunks.
- Heat a non-stick pan to medium, high heat. Add the chopped veg, 1 tbsp of LEON Korean Mayo and crushed garlic, and fry for a few minutes until cooked.
- Add 1 tsp of soy sauce to the mixture and stir.
- Serve the stir fry with leftover rice or noodles.
Enjoy!
We’ve used faba beans instead of eggs and added gochujang chilli sauce to give this rich, creamy mayo a kick of spice that #JustHappensToBeVegan.
