Crisp mixed vegetables and mushrooms quickly stir-fried in a savoury, spicy hot bean sauce with a hint of sesame.
Recipe Details
- Course: Side Dish, Main Course
- Cuisine: Chinese
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Difficulty: Easy
- Tags: Chinese, Vegetarian, Vegetables, Stir-Fry, Hot Bean Sauce, Spicy, Mushroom, Vegan, Quick Meal
Ingredients
For the Vegetables
- 30g bean sprouts
- 20g wood ear mushrooms
- 20g green pepper, sliced
- 20g yellow pepper, sliced
- 20g carrot, thinly sliced
- 20g mangetout or snow peas
- 1 tsp vegetable oil
Seasoning
- 2 tbsp hot bean sauce
- 1 tsp sesame oil
- 1 tsp chilli sauce with garlic
Method
1. Prepare the Vegetables
Clean and prepare all the vegetables.
Slice the peppers and carrot into thin, even pieces so they cook quickly.
2. Stir-Fry
Heat 1 tsp of vegetable oil in a wok or frying pan over medium-high heat.
Add the wood ear mushrooms, peppers, carrot and mangetout. Stir-fry for 1 to 2 minutes.
Add the bean sprouts and continue stir-frying until the vegetables are tender but still slightly crisp.
3. Add the Seasoning
Add the hot bean sauce, sesame oil and chilli sauce with garlic.
Toss everything together and stir-fry for another 1 to 2 minutes until the vegetables are evenly coated and heated through.
4. Serve
Serve immediately while hot.
Notes
- Keep it crisp: Keep the vegetables slightly crisp for the best texture.
- Even cooking: Cut the vegetables into similar-sized pieces so they cook evenly.
- Adjust the heat: Add extra chilli sauce if you prefer a hotter dish.
- Serving suggestion: Serve as a side dish with steamed jasmine rice, noodles or another stir-fried dish.
- Vegan option: Check that the hot bean sauce and chilli sauce are suitable for a vegan diet.
