Chinese Stir-Fried Long Beans
Updated February 4, 2016
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ounce cloud-ear fungus
½ pounds Chinese long beans or green beans
1 pound silk squash or zucchini
2 tablespoons peanut oil
2 tablespoons finely chopped shallots
2 tablespoons coarsely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons oyster sauce
2 tablespoons rice wine or dry Sherry
2 tablespoons light soy sauce
2 teaspoons salt
1 teaspoon sugar
½ cup chicken stock
Nutritional analysis per serving (4 servings)
27 grams carbs; 1 milligram cholesterol; 187 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 9 grams fiber; 587 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half.
- Step 3
Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
- Step 4
Heat a wok or large saute pan until it is hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and long beans. 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.
Private Notes
Comments
Unless you want tough, chewy long green beans, cook them longer than 5 minutes, maybe 10-15 minutes. I used bok choy, tofu and enoki mushrooms instead of the squash; it was very good.
This turned out great. We skipped the zucchini and just used a lot more beans and mushroom. I realized while cooking that the oyster sauce I thought I had was actually hoisin. I hesitated with the substitution but it came out delicious. Will try to source a gluten free oyster sauce for next time.
I did cook them closer to 15 minutes to soften the beans but the result was delicious.
Unless you want tough, chewy long green beans, cook them longer than 5 minutes, maybe 10-15 minutes. I used bok choy, tofu and enoki mushrooms instead of the squash; it was very good.