Try it yourself ...

THIS week's recipe from Larne woman Arlene Thompson - a member of Sainsbury's Try Team - allows good use of NI mushrooms. They are low in fat and rich in protein and are a great choice for vegetarians as they contain vitamin B12.
By The Newsroom
Published 19th Apr 2010, 13:44 BST
Updated 19th Apr 2010, 17:14 BST

Try using chestnut mushrooms for a more rich and meaty flavour.

Mushroom Stir-fry with Noodles

Ingredients:

2 tablespoons olive oil or vegetable oil

25 g root ginger, peeled and grated

1 cloves garlic, peeled and chopped

1 red pepper, deseeded and sliced

100g mangetout

200g mushrooms, wiped and sliced

2 tablespoons hoisin sauce

1 tablespoon chilli sauce

200g noodles (cooked according to pack instructions) or use straight to wok noodles

4 heaped tablespoons fresh coriander, roughly chopped

Method:

l Prepare all the ingredients before you start cooking

l Add 2 tablespoons olive oil to a heated wok.

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l Add the sliced red pepper and mushrooms to the hot oil and stir- fry for 2

minutes.

l Add the ginger and garlic and stir-fry for a further minute

l Add the mangetout and stir-fry for one minute

l Add the hoisin sauce, chilli sauce and noodles and stir until heated through.

l Finally add the chopped coriander, and serve immediately.

Tip: This recipe also works well by stir-frying strips of rump steak before you stir-fry the vegetables.

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