Green Beans And Shiitake Mushrooms Recipe
Ingredients
| 10 to 12 dried shiitake mushrooms (about 1 ounce) | ||
| 1/3 cup fresh basil leaves or chopped cilantro | ||
| Oyster sauce | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Red pepper flakes | 1/8 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| 3/4 to 1 pound fresh green beans, ends trimmed | ||
| 2 green onions, cut diagonally into thin slices | ||
| Roasted peanuts | 1/3 Cup (16 tbs) | |
Directions
1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Remove and discard stems. Slice caps into thin strips.
2. Break off and discard stems from basil. Rinse leaves; pat dry with paper towels. Layer some of leaves on cutting board with largest leaf on bottom, then roll up jelly-roll fashion. Slice roll into 1/4-inch-thick slices; separate into strips. Repeat with remaining basil.
3. Combine 1/4 cup water, oyster sauce, cornstarch, garlic and pepper flakes in small bowl; mix well. Set aside.
4. Heat wok or medium skillet over medium-high heat. Add oil and swirl to coat surface. Add mushrooms, beans and 1/2 cup water; cook and stir until water boils. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until beans are crisp-tender, stirring occasionally.
5. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats beans. (If cooking water has evaporated, add enough water to form thick sauce.)
6. Stir in green onions, basil and peanuts, if desired; mix well. Transfer to serving platter. Garnish as desired.
2. Break off and discard stems from basil. Rinse leaves; pat dry with paper towels. Layer some of leaves on cutting board with largest leaf on bottom, then roll up jelly-roll fashion. Slice roll into 1/4-inch-thick slices; separate into strips. Repeat with remaining basil.
3. Combine 1/4 cup water, oyster sauce, cornstarch, garlic and pepper flakes in small bowl; mix well. Set aside.
4. Heat wok or medium skillet over medium-high heat. Add oil and swirl to coat surface. Add mushrooms, beans and 1/2 cup water; cook and stir until water boils. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until beans are crisp-tender, stirring occasionally.
5. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats beans. (If cooking water has evaporated, add enough water to form thick sauce.)
6. Stir in green onions, basil and peanuts, if desired; mix well. Transfer to serving platter. Garnish as desired.
Chef
