Ingredients

Method

• 2 T Woolworths peanut or stir-fry oil
• 6 cloves garlic, smashed
• 1 x 10 cm piece ginger, smashed
• 2 red chillies, smashed
• 300 g Woolworths exotic mushrooms, torn
• 150 g green beans
• 1 x 200 g bottle Woolworths Asian hoisin sauce
• Woolworths udon or egg noodles, cooked, for serving
For the seaweed crumb, mix:
• 1 x 5 g packet Woolworths wasabi-flavoured roasted seaweed snack, crushed
• 1 t dried chilli flakes
• 2 T sesame seeds, toasted

Method

Ingredients

1. Heat the oil in a large pan or wok until smoking hot. Add the garlic, ginger and chilli. Swirl around the pan for 30 seconds.

2. Add the mushrooms and beans and fry until the mushrooms are golden brown.

3. Add the hoisin sauce and a little water to loosen. Heat and serve with the seaweed crumb and noodles.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom