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Wok Tossed Mushrooms & Veg

  • Serves: 1
  • Cooks In: 15 minutes
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Ingredients

3 tsp lemongrass paste
3 garlic cloves, crushed
1 tbs grated fresh ginger
1 long red chilli, seeded, finely chopped
1 tbs vegetable oil
400g button mushrooms, trimmed
200g snow peas, trimmed
1 red capsicum, halved, seeded, sliced thinly
1 yellow capsicum, halved, seeded, sliced thinly
150g trimmed green beans, trimmed, cut into 3cm lengths
1 cup bean sprouts, trimmed

Method

1

Combine lemongrass paste, garlic, ginger, chilli and 1 tbs vegetable oil in a bowl. Add mushrooms, stir to coat. Cover and set aside 10 minutes.

2

Heat a wok over high heat until hot. Add mushrooms, stir-fry 4 minutes until light golden and tender. Add snow peas, capsicums and beans, stir fry 1 minute until vegetables are tender. Add bean sprouts, toss to combine and serve.

Ingredients

 3 tsp lemongrass paste
 3 garlic cloves, crushed
 1 tbs grated fresh ginger
 1 long red chilli, seeded, finely chopped
 1 tbs vegetable oil
 400g button mushrooms, trimmed
 200g snow peas, trimmed
 1 red capsicum, halved, seeded, sliced thinly
 1 yellow capsicum, halved, seeded, sliced thinly
 150g trimmed green beans, trimmed, cut into 3cm lengths
 1 cup bean sprouts, trimmed

Directions

1

Combine lemongrass paste, garlic, ginger, chilli and 1 tbs vegetable oil in a bowl. Add mushrooms, stir to coat. Cover and set aside 10 minutes.

2

Heat a wok over high heat until hot. Add mushrooms, stir-fry 4 minutes until light golden and tender. Add snow peas, capsicums and beans, stir fry 1 minute until vegetables are tender. Add bean sprouts, toss to combine and serve.

Wok Tossed Mushrooms & Veg

Tags:

 Asian, Quick n Easy, Vegetarian

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