Long beans are widely used in Chinese cooking especially in Northern China where I grew up. Stir-fry is one of the easiest and tastiest way to cook it, then serve it with steamed bun or rice. I didn't have zucchini, so just simply omitted it, or you can use green bell peppers instead, which is more traditional in this type of stir-fry. Cloud ears (or wood ears) can be found in most Asian or Chinese grocery stores. If you have trouble to find it, use mushrooms instead, and it will be still tasty.
cloud ear black fungus
=or= green beans
fresh, peeled, minced
or dry sherry
soy sauce, light
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.