Green Beans Mushroom Stir-Fry (Print Version)
# Ingredients:
→ Veggies and Base
01 -
Trim the ends off 300g of fresh string beans or green beans.
02 -
Use 300g of mixed fresh mushrooms (brown shimeji and oyster are a great combo).
03 -
Slice one small bell pepper into thin strips and discard the seeds.
04 -
Half an onion, sliced thinly.
05 -
Mince 2 garlic cloves.
06 -
Grate 1 teaspoon of fresh ginger.
07 -
Split 2 tablespoons of neutral oil between steps.
→ Sauce Mix
08 -
Add 1 tablespoon soy sauce.
09 -
Use 1 tablespoon garlic black bean sauce.
10 -
Add 1 tablespoon mushroom-flavored vegetarian oyster sauce.
11 -
Mix in 6 tablespoons water at room temperature.
12 -
Add 2-4 tablespoons sugar made from cane.
13 -
Optional: Include 1 tablespoon Shaoxing wine for extra flavor.
14 -
Choose between 1/2 tablespoon black vinegar or rice vinegar.
15 -
Include 1 1/2 tablespoons of cornstarch.
16 -
1 tablespoon sesame oil adds a nutty touch.
17 -
Spice it up with 1 teaspoon sriracha if you like.
→ Serving Ideas
18 -
Sesame seeds (toasted).
19 -
Pair with steamed rice or noodles.
# Instructions:
01 -
In a mixing bowl, combine all sauce ingredients and stir until the cornstarch dissolves completely. Taste test, adjusting as you like. Keep it aside.
02 -
Break off both ends of the green beans and remove any strings you find.
03 -
Heat 1 tablespoon of oil in a big pan over medium-high. Place green beans in and let them brown for about 2-3 minutes without stirring. Cook for 10 minutes, turning now and then, until they’re wrinkly with charred spots. Take out and set them aside.
04 -
Using the same pan, add the rest of the oil and heat it up. Toss in the ginger, onion, and garlic, then stir for 1-2 minutes until it smells amazing.
05 -
Throw the sliced bell pepper into the pan and stir it for 2 minutes. Then, add the mushrooms and cook, stirring occasionally, for another 2-3 minutes.
06 -
Give the sauce another stir and pour it into the pan. Stir on medium heat as it thickens. Toss in the green beans and mix everything well so it’s all coated. If too thick, thin it out with water. Taste and make any adjustments, like adding extra vegetarian oyster sauce.
# Notes:
01 -
This sauce is super flexible—works well with tofu, tempeh, or other veggies!
02 -
Make the sauce ahead and use it for quick stir-fry meals later.