Vegetarian Mushroom & Green Bean Stir Fry
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.93 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
Sauce Mix
- 3tablespoons Lee Kum Kee gluten free soy sauce
- 1/2teaspoons Lee Kum Kee pure sesame oil
- 1 1/2tablespoons Mcwilliam's Sherry Medium Dry
- 1 1/4teaspoons white sugar
- 1/2teaspoons gluten free corn starch
- 1/4teaspoons Hoyt's mustard powder
- 3tablespoons water
- 1tablespoons ginger, minced
- 1tablespoons garlic, minced
- 200grams Jade Phoenix Ingredients Mushroom Dried Whole Shiitake, sliced
- 450grams green beans, trimmed
- 2 1/3tablespoons oil
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
14.0grams
Fat
12.3grams
Carbs
34.8grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegetarian stir fry recipe fuses meaty mushrooms with crunchy green beans tossed in an authentic Asian sauce with ginger and garlic. Perfect served with fluffy white rice.
Method
Step 1 of 3
Whisk the soy sauce, sesame oil, sherry, sugar, corn starch, mustard powder and water in a small bowl until well mixed. Set aside.
Step 2 of 3
Heat 2 tbsp oil in a pan or wok over high heat. Add the beans and cook, stir about 7-10 mins or until crispy and browned. Transfer to a large plate
Step 3 of 3
Add another 1/3 tbs oil to the pan or wok. Add shiitake mushrooms and cook, stir occasionally for 3-4 mins until slightly browned. Reduce to medium heat, add minced garlic and minced ginger, and stir-fry for 20 secs. Return the beans to the wok and add the sauce mix. Toss and cook until the sauce thickens slightly, and the vegetables are evenly coated
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