Green Beans and Mushroom Stirfry with Sour Cream
Happy New Year everyone! This side dish is so easy to make and is brilliant paired with steak and baked potato. The sour cream can be replace with low fat plain yoghurt if you have started the new year on a healthier note.
10ml olive oil
1 red onion finely chopped
1t fresh rosemary needles finely chopped
400g green beans, trimmed and sliced
1/2 cup good quality vegetable stock
200g sliced mushrooms
60ml sour cream or yoghurt
Saute the onion in the oil until translucent. Add the beans and rosemary and stir fry for 2 minutes. Add the stock and cook with the lid on until the water has evaporated (medium heat). Add the mushrooms and stirfry until cooked. Add the cream and warm through.
Hint: replace the rosemary with finely chopped lemon thyme and add some cooked chicken for a light meal.
10ml olive oil
1 red onion finely chopped
1t fresh rosemary needles finely chopped
400g green beans, trimmed and sliced
1/2 cup good quality vegetable stock
200g sliced mushrooms
60ml sour cream or yoghurt
Saute the onion in the oil until translucent. Add the beans and rosemary and stir fry for 2 minutes. Add the stock and cook with the lid on until the water has evaporated (medium heat). Add the mushrooms and stirfry until cooked. Add the cream and warm through.
Hint: replace the rosemary with finely chopped lemon thyme and add some cooked chicken for a light meal.
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