Chinese beans with minced mushrooms

Finely chop or process mushrooms in a food processor. Trim beans and cut into 2-inch pieces. If you prefer more-tender beans, place them in a microwave-safe bowl with ¼ cup water, cover and microwave for 2 minutes. Drain well and pat dry with a paper towel before proceeding with the method below.

Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the beans and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.

Return pan to heat, add remaining oil and chopped / processed mushrooms and cook for 2–3 minutes, stirring for the mushrooms to release the water. Add garlic, dark soy sauce, oyster sauce and chilli, and stir to combine. Cook for 2 minutes, for the water to evaporate and the mixture to thicken into a paste. Return beans to pan and mix through to heat and coat with the mushroom sauce.

Serve the dish on its own, with rice, steak, chicken or fish. Leftovers will keep in an airtight container in the fridge for 4–5 days and can be reheated as needed.

Serves 4 as a main and 6–8 as a side. Leftovers keep well in the fridge for 4–5 days.