Stir-Fried Longbeans Recipe

Step 1

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 saute 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.

Things You'll Need

  • 1oz Cloud ear fungus
  • 1/2lb Chinese longbeans
  • -=OR=- Green beans
  • 1lb Silk squash or zucchini
  • 2tb Peanut oil
  • 2tb Finely chopped shallots
  • 2tb Coarsely chopped garlic
  • 2ts Minced peeled fresh ginger
  • 2tb Oyster sauce
  • 2tb Rice wine or dry sherry
  • 2tb Light soy sauce
  • 2ts Salt
  • 1ts Sugar
  • 1/2c Chicken stock

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