Long Beans Stir-Fried With Silk Squash and Cloud Ear Mushrooms

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READY IN: 26mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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