Stir-Fried Longbeans
Yield
4 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
cloud ear black fungus
|
* |
| 226.8 | g |
long beans
=or= green beans |
* |
| 453.6 | g |
winter squash
or zucchini |
|
| 3E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 3E+1 | ml |
garlic
coarsely chopped |
|
| 1E+1 | ml |
ginger
fresh, peeled, minced |
|
| 3E+1 | ml |
oyster sauce
|
|
| 3E+1 | ml |
rice wine
or dry sherry |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
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.
