Stir Fried Green Beans And Shiitake Recipes

STIR-FRIED GREEN BEANS AND SHIITAKE

Steps:

• Soak mushrooms. They will need about 15 minutes in very hot water.
• Start rice (if making).
• Make the sauce - Combine sauce ingredients: rice wine, 1/2 cup broth, tamari (or soy sauce), sriracha (or sambal oelek), and 1 tsp. sesame oil. Stir to combine. Whisk in the cornstarch.
• Prep the vegetables and aromatics - Slice bell pepper and mushrooms. Set aside.
• Steam the green beans - Add prepared green beans to wok. Add 1/2 cup broth. Cover wok. Turn heat to high, and steam 3-4 minutes. Stir once or twice. You want them still crisp-tender. Remove the lid, allow any remaining broth to evaporate.
• Stir-fry the vegetables - Add remaining teaspoon of sesame oil, and vegetable or canola oil to the wok. Add ginger, garlic, bell pepper, and mushrooms. Stir-fry 2-3 minutes until green beans get a bit caramelized, and ginger and garlic are fragrant. Be careful not to scorch the garlic and ginger! Cooking times really do vary according to the BTU of the burner. You don't want limp green beans. Getting them just right may take practice!
• Finish the stir-fry - When the green beans are tender but not soft, stir in the sauce. It will only need about 1 minute to thicken, at which point you want to turn off the heat. Remove pan from the heat source if cooking on electric.

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS

Steps:

• In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
• Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
• Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

GREEN BEANS WITH SHIITAKE MUSHROOMS

Steps:

• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
• Add shiitake mushrooms and sauté until tender, about 5 minutes.
• Transfer mushrooms to medium bowl.
• Melt remaining 3 tablespoons butter in same skillet.
• Add shallots and garlic and sauté until tender, about 2 minutes.
• Add green beans and toss to coat with butter.
• Pour broth over green bean mixture.
• Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
• Stir in shiitake mushrooms.
• Season to taste with salt and pepper.
• Transfer to platter and serve.