Wok Tossed Mushrooms & Vegetables

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Cooking Time: 15 minutes


  • 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


  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.