Mushroom and Black Bean Stir-Fry

Cook time 15 minutes
Servings 2


2 tbsp vegetable oil
300g mixed Asian mushrooms (King brown, shiitake, enoki, oyster), chopped into even pieces
1 small onion, thinly sliced 
3cm piece of ginger, finely chopped
1 garlic clove, finely chopped 
1 long red chilli, finely chopped
100g green beans, cut into batons
200g egg noodles

⅓ cup black bean sauce
1 tbsp shaoxing wine
2 tsp honey

Mushroom and Black Bean Stir-Fry


Combine the sauce ingredients in bowl and mix well.

Prepare noodles as per packet instructions.

Heat a wok over high heat until smoking. Add the oil and sear the mushrooms until caramelised. Remove from the wok or pan. Add the onion and cook, tossing a few times, for 1 minute until golden. Add the ginger, garlic and chilli and toss again then add the sauce and beans and stir-fry, coating everything.

Finally add the noodles and toss a few more times and cook for 30 seconds–1 minute until the sauce thickens and is glossy. Serve immediately.