Asian Green Bean, Chilli & Walnut Stir Fry

Course dinner
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 501kcal

Ingredients

  • 250 g sushi rice
  • 200 g pack trimmed fine green beans
  • 100 g frozen edamame beans
  • 1 tbsp toasted sesame oil
  • 150 g shiitake mushrooms torn
  • ¼ Savoy cabbage shredded (150g)
  • 100 g California Walnuts
  • 1 - 1½ tbsp chilli & garlic sauce 25-35g
  • 1 tbsp rice vinegar
  • ½ tbsp reduced salt light soy sauce

Instructions

  • Rinse the rice in cold water until the water runs clear then transfer to a medium saucepan and cover with 400ml water and a pinch of salt. Bring to the boil, cover and gently cook for 12-15 minutes on a low heat until tender.
  • Meanwhile, blanch the green beans and edamame beans in boiling water for 2-3 minutes, drain.
  • Heat the oil in a large frying pan and fry the blanched beans, mushrooms, cabbage and walnuts for 3-4 minutes.
  • Mix together the chilli & garlic sauce, rice vinegar and soy. Add to the pan and cook for a further 1 minute.
  • Serve with the rice.

Cooks tip

  • A great way to use frozen vegetables such as peas, green beans and broccoli florets to replace the fresh vegetables, making this dish quick and easy top prepare.

Nutrition

Serving: 256g | Calories: 501kcal | Carbohydrates: 55g | Protein: 15g | Fat: 23g | Saturated Fat: 2.6g | Fibre: 7.6g | Sugar: 6g

Notes

Salt 0.39
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