Hoisin mushroom stir-fry
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- Abigail Donnelly
- 4
- Easy
- 15 minutes
- 15 minutes
- Woolworths Catherine Marshall Pinot Noir
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
This mushroom stir-fry has a great texture and flavour kick thanks to hoisin and seaweed crumb.
Ingredients
- 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
Cooking Instructions
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
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