Quick Green Beans with Mushrooms Stir-Fry (Printer-Friendly Version)
# What You'll Need:
→ Green Beans and Mushroom Base
01 -
1 small bell pepper, deseeded and sliced thinly
02 -
300g fresh mushrooms (brown shimeji or oyster mushrooms are great options)
03 -
2 tablespoons neutral oil for cooking, split in half
04 -
1 teaspoon freshly grated ginger
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2 garlic cloves, finely chopped
06 -
A small onion, sliced thinly
07 -
300g green beans (or string beans), ends trimmed or snapped off
→ Stir-Fry Sauce
08 -
1 tablespoon mushroom oyster sauce (vegetarian)
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1 tablespoon soy sauce
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6 tablespoons room-temperature water
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1 tablespoon black bean garlic sauce
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1/2 tablespoon rice or black vinegar (Chinese recommended)
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1 to 2 tablespoons sugar, depending on taste
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1 tablespoon Shaoxing wine (optional, but it adds flavor)
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1 teaspoon sriracha (add if you like heat)
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1 tablespoon sesame oil
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1 1/2 tablespoons of cornstarch to give it that thick sauce vibe
→ For Serving
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Steamed rice or noodles to pair with the stir-fry
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A sprinkle of toasted sesame seeds for garnish
# Method:
01 -
In a bowl, mix all the sauce ingredients until the cornstarch completely dissolves. Set it aside for later. Taste the mix and tweak if you like!
02 -
Take each green bean and snap off its ends. Remove strings or veins if there are any.
03 -
Heat 1 tablespoon of oil in a big skillet on medium-high heat. Toss in the green beans. Let one side brown for about 2 to 3 minutes without stirring. Keep cooking, flipping them occasionally, for around 10 minutes total—you want them a little wrinkled and roasted. Set aside.
04 -
Throw the rest of the oil into the pan and crank the heat to high. Add your garlic, onions, and ginger and sauté for 1-2 minutes, just until it all smells amazing.
05 -
First, toss in the sliced bell pepper and let it cook for 2 minutes. Follow that with the mushrooms and cook for another 2 to 3 minutes until the mushies soften up.
06 -
Give the sauce in the bowl a little stir to mix it again, then pour it into the frying pan on medium heat. Stir constantly while it thickens up. Once it's ready, toss the blistered green beans back in and mix everything so it's coated nicely. If it's too thick, splash in a bit of water. Taste, and add a touch more mushroom oyster sauce if needed.
# Cook's Tips:
01 -
This sauce is super flexible—you can use it with tofu, tempeh, or whatever veggies you want!
02 -
Make the sauce in advance and store it in the fridge for an easy stir-fry night.