Long Beans Stir-fried With Silk Squash And Cloud Ear Mushrooms

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 soak the cloud ears in warm water for at least 15 minutes, then rinse several times in cold, running water to remove any sand.
• 2 drain thoroughly and set aside.
• 3 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.
• 4 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.
• 5 heat a wok or large skillet until it's very hot, then add the oil.
• 6 add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.
• 7 add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).
• 8 serve immediately.