Wok Tossed Mushrooms & Vegetables

Ingredients

• 3 tsp lemongrass paste
• 3 garlic cloves, crushed
• 1 tbs grated fresh ginger
• 1 long red chilli, seeded, finely chopped
• 1 tbs vegetable oil
• 400g button mushrooms, trimmed
• 200g snow peas, trimmed
• 1 red capsicum, halved, seeded, sliced thinly
• 1 yellow capsicum, halved, seeded, sliced thinly
• 150g trimmed green beans, trimmed, cut into 3cm lengths
• 1 cup bean sprouts, trimmed

Method

1. Combine lemongrass paste, garlic, ginger, chilli and 1 tbs vegetable oil in a bowl. Add mushrooms, stir to coat. Cover and set aside 10 minutes.
2. Heat a wok over high heat until hot. Add mushrooms, stir-fry 4 minutes until light golden and tender. Add snow peas, capsicums and beans, stir fry 1 minute until vegetables are tender. Add bean sprouts, toss to combine and serve.