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Stir-Fried Longbeans

Stir-Fried Longbeans Stir-Fried Longbeans Stir-Fried Longbeans













Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 ounce cloud ear black fungus
½ pound long beans
=or= green beans
1 pound winter 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
½ cup chicken broth


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 11756% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 2082mg 87%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 13%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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