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Mixed Fried Beans and Mushrooms
Teriyaki Sauce with Toasted Sesame
Main courses
Vegetables
Vegetarian kitchen
Autumn
Winter
Preparation time < 20 mins
Total time
20 mins
Preparation time:
20 mins
Nutrition facts (per portion):
1764 kJ / 421 kcal
Fat:
8.8 g
Protein:
12.1 g
Carbohydrates:
69 g
Ingredients for 4 portion(s)
- 300 g rice
- 1 onion
- 3 garlic cloves
- 1 red jalapeno chilli
- 250 g mixed mushrooms (e.g. king oyster, shiitake, button mushrooms)
- 200 g green beans
- 2 tbsp. vegetable oil
- 1 tbsp. grated ginger
- 100 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 2 tbsp. sesame seeds
- 1 tbsp. sesame oil
- 2-3 tbsp. lime juice
- A few fresh bean sprouts
Preparation
Cook the rice according to the pack instructions. Peel the onions and garlic. Dice the onions and crush the garlic. Wash the chili, remove the top, pith and seeds and chop into small pieces. Wash and halve the mushrooms (or quarter them if they are large), trim the ends off the beans and halve them.
Heat up the vegetable oil in a pan and fry the onion, garlic, chili and ginger for 1-2 minutes. Add the mushrooms and continue cooking for approx. 3-4 minutes. Add the beans and Teriyaki Sauce and continue cooking for a further 2-3 minutes.
Season with sesame seeds, sesame oil and lime juice. Wash the bean sprouts thoroughly and pat them dry. Serve the bean and mushroom mixture on a bed of rice with a bean sprout garnish.
Used products in this recipe
Total time
20 mins
Preparation time:
20 mins
Nutrition facts (per portion):
1764 kJ / 421 kcal
Fat:
8.8 g
Protein:
12.1 g
Carbohydrates:
69 g
Ingredients for 4 portion(s)
- 300 g rice
- 1 onion
- 3 garlic cloves
- 1 red jalapeno chilli
- 250 g mixed mushrooms (e.g. king oyster, shiitake, button mushrooms)
- 200 g green beans
- 2 tbsp. vegetable oil
- 1 tbsp. grated ginger
- 100 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 2 tbsp. sesame seeds
- 1 tbsp. sesame oil
- 2-3 tbsp. lime juice
- A few fresh bean sprouts
