Stir-Fried Longbeans

Recipe Ingredients

1 oz	28g	Cloud ear fungus
1/2 lb	227g / 8oz	Chinese longbeans - =or=- green beans
1 lb	454g / 16oz	Silk squash or zucchini
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Finely chopped shallots
2 tablespoons	30ml	Coarsely chopped garlic
2 teaspoons	10ml	Minced peeled fresh ginger
2 tablespoons	30ml	Oyster sauce
2 tablespoons	30ml	Rice wine or dry sherry
2 tablespoons	30ml	Light soy sauce
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Sugar
1/2 cup	118ml	Chicken stock

Recipe Instructions

SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside. If you are using the Chinese longbeans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half.

Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or large saute pan until hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.

Source:
Richard Newman-Wolfe University of Rochester, Rochester NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.