Vegan

Green Beans Mushroom Stirfry

PREP TIME10 mins
COOK TIME10 mins
TOTAL TIME20 mins
COURSESide Dish
CUISINEChinese
SERVINGS2

INGREDIENTS

    • 4 Oz Button Mushroom, sliced
    • ½ Lb Green Beans, trimmed and sliced long
    • 4 Cloves Garlic,chopped
    • 1 Tbsp Grated Ginger
    • Pinch of salt
    • ¼ Tsp Black Pepper
    • 2 Tbsp Avocado oil or oil of your choice.
    • 2 Tbsp Dark Soy Sauce
    • 1 Tbsp Water
    • ½ Tsp Toasted Sesame oil
  • ½ Tsp Brown Sugar
  • 1 Tbsp Schezwan Sauce
  • ½ Tsp Cornstarch
  • ½ Tsp Red Pepper Flakes(Optional)
  • 1 Tbsp Sesame Seeds

INSTRUCTIONS

    • Take a bowl. Whisk soy sauce, water, red pepper flakes, brown sugar, corn starch and schezwan sauce together.
    • Heat oil in a pan or wok. When it’s hot add chopped garlic to the pan and saute once.
    • Add ginger and mix well. Saute on medium flame till it looks golden brown.
    • Throw sliced mushrooms in the pan/wok and stir till looks caramelized.
  • Add green beans to the same pan and mix that with mushroom. Cover and cook on medium flame till it looks nice and cooked to you.
  • I like mine a little crunchy with a bite on them so covered it just for 1 minute.
  • Pour all the sauce over green beans and mushrooms.
  • Make sure they are coated properly with the sauce.
  • The sauce will stick to vegetables to give them a nice color.
  • Sprinkle some sesame seeds just before serving.
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