Vegetarian Mushroom and Green Bean Stir Fry (Gluten Free)
What You Will Need
Ingredients
- 2⅓ tbsp Oil
- 450g Green beans, ends trimmed
- 200g Fresh Shiitake mushrooms, sliced
- 1 tbsp Lee Kum Kee Minced Garlic
- 1 tbsp Minced ginger
Sauce Mix
- 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
- ½ tsp Lee Kum Kee Pure Sesame Oil
- 3 tbsp Water
- 1½ tbsp Dry sherry or Shaoxing wine
- 1¼ tsp Sugar
- ½ tsp Gluten free corn starch
- ¼ tsp Mustard powder
Made with
Lee Kum Kee products
How to make it
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Whisk well the sauce mix in a small bowl. Set aside.
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Heat 2 tbsp oil in a pan or wok over high heat. Add the beans and cook, stir about 7-10 mins or until crispy and browned. Transfer to a large plate.
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Add another ⅓ tbsp oil to the pan or wok. Add shiitake mushrooms and cook, stir occasionally for 3-4 mins until slightly browned. Reduce to medium heat, add Lee Kum Kee Minced Garlic and minced ginger, and stir-fry for 20 secs. Return the beans to the wok and add the sauce mix. Toss and cook until the sauce thickens slightly, and the vegetables are evenly coated.