MUSHROOM-AND-GREEN BEAN HOISIN WITH SEAWEED CRUMB
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
Woolworths peanut or stir-fry oil 2T garlic 6 cloves, smashed ginger 1 x 10 cm piece, smashed red chillies 2, smashed Woolworths exotic mushrooms 300 g, torn green beans 150 g
Woolworths Asian hoisin sauce
1 x 200 g bottle
Woolworths udon or egg noodles, cooked, for serving
For the seaweed crumb, mix: Woolworths wasabi-flavoured roasted seaweed snack 1 x 5 g packet, crushed dried chilli flakes 1t sesame seeds 2 T, toasted
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. HEALTH-CONSCIOUS, DAIRY-FREE
WINE: Woolworths Catherine Marshall Pinot Noir