Stir-Fried Longbeans
1 oz Cloud ear fungus 1/2 lb Chinese longbeans -=OR=- Green beans 1 lb Silk squash or zucchini 2 tb Peanut oil 2 tb Finely chopped shallots 2 tb Coarsely chopped garlic 2 ts Minced...
Ingredients
- 1ozcloud ear fungus
- 1/2lbchinese longbeans
- 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
Directions
- 1
1 oz Cloud ear fungus 1/2 lb Chinese longbeans -=OR=- Green beans 1 lb Silk squash or zucchini 2 tb Peanut oil 2 tb Finely chopped shallots
- 2
Rinse them several times in cold running water to remove any sand
- 3
Drain thoroughly and set aside
- 4
If you are using the Chinese longbeans, trim the ends and cut them into 3-inch segments
- 5
If you are using green beans, trim the ends and cut them in half
- 6
Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces
- 7
Heat a wok or large saute pan until hot and add the oil
- 8
Put in the shallots, garlic, ginger, cloud ears and longbeans