Long Beans Stir-Fried With Silk Squash and Cloud Ear Mushrooms
- Ready In:
- 26mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 ounce cloud ear mushrooms
- 1⁄2 lb chinese long beans or 1/2 lb green beans
- 1 lb zucchini or 1 lb silk squash
- 2 tablespoons peanut oil
- 2 tablespoons shallots, finely chopped
- 2 tablespoons garlic, coarsely chopped
- 2 tablespoons gingerroot, peeled & finely chopped
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 2 tablespoons light soy sauce
- 2 teaspoons salt
- 1⁄2 cup chicken stock
directions
- Soak the cloud ears in warm water for at least 15 minutes, then rinse several times in cold, running water to remove any sand.
- Drain thoroughly and set aside.
- If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces or if you're using green beans, trim the ends and cut them in half.
- If you're using silk squash, peel off the tough outer skin or if you're using zucchini, chop off the ends. Either way, cut the vegetable at a slight diaganal into 2-inch pieces.
- Heat a wok or large skillet until it's very hot, then add the oil.
- Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.
- Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).
- Serve immediately.
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RECIPE SUBMITTED BY
littleturtle
United States