Name: Spring Stir Fry on Creamy Miso Bean Mash
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200g shiitake mushrooms; 150g mangetout (or sugarsnap peas); 125g asparagus; 1 tbsp ginger, grated; 3 garlic cloves; 1 jar of Organic White Beans - with their bean stock; 150ml water; ½ tsp cornstarch; ½ stock cube; ½ tbsp soy sauce; 2 tbsp sesame oil; ½ tsp chili flakes; 1 lime; Handful of coriander leaves; 2 tbsp sesame seeds (I used black and white); 2 -3 tsp crispy chili oil

LET US KNOW WHAT YOU THINK

Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-spring-stir-fry-on-creamy-miso-bean-mash-boldbeanco-christina-soteriou

Ve V D G

Rated 5.0 stars by 1 users

Spring Stir Fry with Creamy Bean Mash

Christina Soteriou

HUGE thanks to the legend that is Christina Soteriou who shared this recipe with us for all of you champs to enjoy. Christina is a plant-based chef + recipe developer, who's recipes prove that veg-centric dishes DO NOT compromise on flavour. She's a BIG lover of the bean + we LOVE her that.

Feeds: 2

Takes: 25 minutes