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Green Beans And Shiitake Mushrooms

Chef.at.Home's picture
Ingredients
  Dried shiitake mushrooms 1 Ounce (10 To 12 Pieces)
  Chopped cilantro/Fresh basil leaves 1⁄3 Cup (5.33 tbs)
  Oyster sauce 3 Tablespoon
  Cornstarch 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Red pepper flakes 1⁄8 Teaspoon
  Vegetable oil 1 Tablespoon
  Fresh green beans 1 Pound, ends trimmed
  Green onions 2 , cut diagonally into thin slices
  Roasted peanuts 1⁄3 Cup (5.33 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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Healthy

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