Chinese Green Beans Mushroom Stir-Fry (Print Version)
# Ingredients:
→ Green Beans and Mushroom Base
01 -
300g fresh green beans or string beans, ends trimmed
02 -
300g mixed fresh mushrooms (oyster and brown shimeji recommended)
03 -
1 small bell pepper, seeded and thinly sliced
04 -
1/2 small onion, sliced
05 -
2 cloves garlic, minced
06 -
1 teaspoon minced fresh ginger
07 -
2 tablespoons neutral cooking oil, divided
→ Stir-Fry Sauce
08 -
1 tablespoon soy sauce
09 -
1 tablespoon black bean garlic sauce
10 -
1 tablespoon vegetarian mushroom oyster sauce
11 -
6 tablespoons room temperature water
12 -
2-4 tablespoons cane sugar
13 -
1 tablespoon Shaoxing wine (optional but recommended)
14 -
1/2 tablespoon Chinese black vinegar or rice vinegar
15 -
1 1/2 tablespoons cornstarch
16 -
1 tablespoon sesame oil
17 -
1 teaspoon sriracha sauce (optional)
→ For Serving
18 -
Toasted sesame seeds
19 -
Steamed rice or noodles
# Instructions:
01 -
Combine all sauce ingredients in a bowl, mixing well to ensure the cornstarch is fully dissolved. Set aside for later use. Feel free to adjust seasonings to taste.
02 -
Snap off both ends of each green bean, removing any strings or veins as you go.
03 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add green beans and let them sit undisturbed for 2-3 minutes until browned on one side. Continue cooking and turning occasionally until beans are blistered and slightly wrinkled, about 10 minutes total. Remove from pan and set aside.
04 -
Add remaining oil to the pan over high heat. Sauté onion, garlic, and ginger until fragrant, about 1-2 minutes.
05 -
Add bell pepper and cook for 2 minutes. Add mushrooms and cook until tender, 2-3 minutes more.
06 -
Give the sauce a good stir and pour it into the pan over medium heat, stirring constantly. Once sauce begins to thicken, add the blistered green beans back to the pan and toss everything together. Add a splash of water if needed to thin the sauce. Taste and adjust seasoning with additional vegetarian oyster sauce if desired.
# Notes:
01 -
This versatile stir-fry sauce works great with other vegetables, tofu, or tempeh
02 -
The sauce can be made ahead and stored for other stir-fry dishes