Hoisin Mushrooms with Green Beans and Coconut Buns

This dish is packed with flavour – one of my new favourites, and so simple to make. I’m not normally one for excessive use of bottles of sauces, but sweet hoisin is one of my favourites. Easily found at your local supermarket, when combined with succulent mushrooms and crunchy green beans, this dish will likely beat your favourite Chinese take out.

Hoisin mushrooms


2 large spring onions, roughly chopped
2 large cloves garlic, finely chopped
1cm fresh ginger, finely sliced
400g mushrooms of your choice
Handful fresh green beans, trimmed and cut in half
1 tsp sesame oil
1 tsp eat.art Japanese Togarishi Spice mix
4 tbsp hoisin sauce
¼ cup water, to taste

Place a large non-stick pot or wok over a high heat. Add the sesame oil and mushrooms. Fry until the mushrooms are golden and almost all liquid from them has evaporated. Add the green beans, garlic, ginger and spring onion and fry until softened but still crunchy. Add the hoisin sauce and eat.art Japanese Togarishi Spice mix, and stir to coat, adding more water until the sauce reaches your desired consistency. Serve with steamed coconut buns.


Written and photographed by local food blogger Candice Bresler http://www.agorgeouslife.co.za


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