This recipe for Luke Nguyen's stir-fried green beans with mushrooms is low on fuss but big on flavour and takes less than 5 minutes to make. Serve with steamed jasmine rice for a quick mid-week vegetarian meal, or as an accompaniment.
- 1 tbsp vegetable oil
- 2 garlic cloves, thinly sliced
- 200 g green beans, cut into 5 cm lengths
- 100 g oyster mushrooms, torn in half
- 2 tsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp sesame oil
- ½ tsp freshly ground pepper
- coriander sprigs, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place a large frying pan or wok over high heat. Add the vegetable oil and fry the garlic until fragrant. Add the green beans and stir fry for 2 minutes, the add the oyster mushrooms, soy sauce, oyster sauce, sugar, sesame oil and pepper. Toss for a further minute, then transfer to a plate. Garnish with coriander and serve immediately.