Stir-fried beans and beansprouts recipe
information
Small, thin French beans are best for stir- frying and they will give the crunchiest result. Choose button mushroom for this recipe - they make an attractive addition and will give the dish a lighter colour.
This crunchy dish makes an excellent accompaniment to roast or grilled meats, particularly steaks and chops.
ingredients
250 g (9 oz) small French beans, left whole
2 tablespoons vegetable oil
1 onion, sliced
4 tablespoons water
1 tablespoon light soy sauce
1 tablespoon lemon juice
salt and freshly ground black pepper
50 g (2 oz) mushrooms, sliced
250 g (9 oz) beansprouts
2 tablespoons vegetable oil
1 onion, sliced
4 tablespoons water
1 tablespoon light soy sauce
1 tablespoon lemon juice
salt and freshly ground black pepper
50 g (2 oz) mushrooms, sliced
250 g (9 oz) beansprouts
method
1. Heat the oil in a wok or large heavy-based pan. Fry the onion for 2 minutes, then add the beans and stir-fry for 1 minute.
2. Add the water, soy sauce, lemon juice and season to taste with salt and pepper. Cook for 5 minutes, tossing the beans in the liquid until it has evaporated
3. Add the mushrooms and stir constantly until they are tender. Add beansprouts and stir-fry for a further 2 minutes until the beansprouts are heated through and just tender, but still crisp. Transfer to a warmed serving dish and serve at once.
2. Add the water, soy sauce, lemon juice and season to taste with salt and pepper. Cook for 5 minutes, tossing the beans in the liquid until it has evaporated
3. Add the mushrooms and stir constantly until they are tender. Add beansprouts and stir-fry for a further 2 minutes until the beansprouts are heated through and just tender, but still crisp. Transfer to a warmed serving dish and serve at once.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
