Stir-Fried Longbeans

40 minutes Prep: 25 minutes Cook: 15 minutes

117 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	ounce	cloud ear black fungus
1/2	pound	long beans	=or= green beans
1	pound	squash	or zucchini
2	tablespoons	peanut oil
2	tablespoons	shallots	finely chopped
2	tablespoons	garlic	coarsely chopped
2	teaspoons	ginger	fresh, peeled, minced
2	tablespoons	oyster sauce
2	tablespoons	rice wine	or dry sherry
2	tablespoons	soy sauce, light
2	teaspoons	salt
1	teaspoon	sugar
1/2	cup	chicken broth

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.

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Nutrition Facts

Serving Size 189g

Amount per Serving

Calories 117 56% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 2082mg	87%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	7%
Sugars 5.0g
Protein 3.0g	6%

Vitamin A	6%		Vitamin C	13%
Calcium	5%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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