Green Beans and Shiitake Mushrooms the Editors of Publications International, Ltd.
Green Beans and Shiitake Mushrooms
Makes 4 to 6 servings
|10||to 12 dried shiitake mushrooms (about 1 ounce)|
|3/4||cup water, divided|
|3||tablespoons oyster sauce|
|4||cloves garlic, minced|
|1/8||teaspoon red pepper flakes|
|1||tablespoon vegetable oil|
|3/4||to 1 pound fresh green beans, ends trimmed|
|1/3||cup slivered fresh basil leaves or chopped fresh cilantro|
|2||green onions, sliced diagonally|
|1/3||cup roasted peanuts (optional)|
- 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.
- Combine 1/4 cup water, oyster sauce, cornstarch, garlic and red pepper in small bowl; mix well. Set aside.
- Heat wok or medium skillet over medium-high heat. Add oil and swirl to coat surface. Add mushrooms, beans and remaining 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.
- 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.) Stir in basil, green onions and peanuts, if desired; mix well. Transfer to serving platter.
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