eCook Meal
THAI FUSION STIR-FRY
with portobello mushrooms, quinoa & kale
Continents meet in this delectable stir-fry with spiced quinoa. Chunky, caramelised mushies and vibrant kale sautéed in Thai red curry paste, fresh lemon juice, and sesame oil. Fusion perfection!
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & Kale
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded Kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced Onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 1-2 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & Kale
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded Kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 2-3 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & Kale
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded Kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 2-3 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & Kale
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded Kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Don’t overcrowd the pan, or they won’t get that delicious char! Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 3-4 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
White Quinoa - 400ml
NOMU Oriental Rub - 20ml
Coconut Sugar - 40ml
Ongs Sesame Oil - 30ml
Lemon Juice - 40ml
Thai Red Curry Paste - 40ml
Portobello Mushrooms - 8
Onions - 2
Kale - 200g
Fresh Coriander - 10g
Pickled Ginger - 60g
Toasted Sesame Seeds - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.57
for 4 servings · R44.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Quinoa needs 400 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Toasted Sesame Seeds needs 20 mlSunflower and Sesame Seed Brittle Snack Bar 50 g R19.99 · whole pack (size can't be divided)R19.99
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Coconut Sugar needs 40 mlCoconut Sugar 300 g R83.99 · whole pack (size can't be divided)R83.99
Not in the Woolies basket — source these elsewhere:
- Portobello Mushrooms
- Thai Red Curry Paste
- NOMU Oriental Rub
- Ongs Sesame Oil
- Pickled Ginger
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for THAI FUSION STIR-FRY?
The preparation time for THAI FUSION STIR-FRY with portobello mushrooms, quinoa & kale is between 20 and 30 minutes.
What is the total time required to make THAI FUSION STIR-FRY with portobello mushrooms, quinoa & kale?
The total time required to make THAI FUSION STIR-FRY with portobello mushrooms, quinoa & kale is between 25 and 40 minutes.
How many servings does THAI FUSION STIR-FRY provide?
4 servings
What are the main ingredients in THAI FUSION STIR-FRY?
Coconut Sugar, Fresh Coriander, Kale, Lemon Juice, NOMU Oriental Rub, Ongs Sesame Oil, Onion, Pickled Ginger, Portobello Mushrooms, Sesame Seeds, Thai Red Curry Paste, White Quinoa
What is the nutritional information of THAI FUSION STIR-FRY?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare THAI FUSION STIR-FRY?
THAI SAUCE & KALE: In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. NUTTY QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. FRY THE MUSHROOMS: Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste. STIR-FRY TIME!: Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 2-3 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion. SUPPERTIME!: Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
What should be prepared from my kitchen to make THAI FUSION STIR-FRY?
Coconut Sugar, Fresh Coriander, Kale, Lemon Juice, NOMU Oriental Rub, Ongs Sesame Oil, Onion, Pickled Ginger, Portobello Mushrooms, Sesame Seeds, Thai Red Curry Paste, White Quinoa
How many calories does THAI FUSION STIR-FRY have?
calories
How much fat content does THAI FUSION STIR-FRY have?
grams