Stir-fry Green Beans with Vegetables
recipe by Linda Rottman
Ingredients: 1 pound of green beans, French as is or regular trimmed and stringed 4 large portabella mushrooms, thinly sliced 1 small can of bamboo shoots, rinsed 1 small can of water chestnuts, rinsed 6 Tbs. of peanut or vegetable oil (portioned 4 Tbs. & 2 Tbs.) ½ tsp. of sugar 2 Tbs. dry Sherry 2 Tbs. water ¼ tsp. Kosher salt Directions: Heat wok, add 4 Tbs. of oil then the beans, stirring for 2 to 3 minutes Remove beans using tongs, or an Asian spider with bamboo handle
Add the mushrooms, stir for 2 minutes, remove using the spider or a slotted spoon Add 2 Tbs. oil, once hot add the bamboo shoots and water chestnuts, stir for 2 minutes Add the salt and sugar, stir for 30 seconds
Add the beans and mushrooms back into the wok Add the dry Sherry and water, stir for 1 minute Season to taste Serve immediately
Qing xiang yong! That’s Bon Appetit in Chinese!
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