Stir-Fried Longbeans
Submitted by rubberneck
Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can’t find the Asian varieties.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
40 minIf you’ve walked past those yard-long beans at the Asian market and wondered what to do with them, here’s your answer.
Chinese longbeans get cut into snappy 3-inch segments and stir-fried alongside rehydrated cloud ear fungus and tender silk squash in a savory mix of oyster sauce, rice wine, soy sauce, and a hit of fresh ginger.
The cloud ears bring an almost meaty chew, the squash melts into silky softness, and those longbeans hold their crunch like champs.
Can’t track down longbeans or silk squash? Regular green beans and zucchini step in without missing a beat.
Kitchen Tips
- Soak the cloud ear fungus for at least 15 minutes in warm water, then rinse several times. They can harbor sand in their folds.
- Peel the silk squash to remove the tough ridged skin before slicing. The flesh inside is delicate and cooks quickly.
- Keep the heat high and don’t cover the wok. You want the vegetables to stir-fry, not steam, so that sauce concentrates into a glossy coat.
- Green beans work just fine as a substitute. Cut them in half instead of into 3-inch segments since they’re shorter and denser.
Ingredients
Directions
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 sauté 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.
Comments
