Name: Wok Tossed Mushrooms & Veg
Cook time: 15 min
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

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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
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

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
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

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
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

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