Green bean & mushroom stir-fry

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ cup Onion -- thinly sliced
2 Garlic cloves -- minced
2¾ pounds Frozen whole green beans*
½ pounds Mushrooms -- stemmed
And quartered (reserve stems
For
Another use)
4 teaspoons Dried basil
3 tablespoons Soy sauce
¾ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Dry sherry
¼ cup Chicken stock
2 teaspoons Cornstarch
Dissolved in 4 teaspoons
Water
3 mediums Tomatoes -- cut in wedges
(Romas work well in the
Winter months)
3 tablespoons Parmesan cheese -- freshly
Grated

Directions

Heat the oil in a large skillet. Add the onion and garlic, and toss briefly Add the green beans, mushrooms, basil, soy sauce, salt, pepper, dry sherry and stock. Cover and cook until the beans are heated through, about 8 minutes stirring occassionally. Add the dissolved cornstarch and heat until thickened. Toss in the tomato wedges and Parmesan cheese, stirring just to combine. Serve immediately. Notes:*"During our "0ff-season" we never know from one day to the next whether we will have 2 or 10 for dinner. Since we are forty miles from the nearest large market, we try to keep products on hand that can easily be converted into an interesting vegetable dish ~ such as good quality frozen whole green beans, peas, or spinach." Serves 4 to 6. Typos by Brenda Adams <adamsfmle@...> Posted to mc-recipe 9/11/96 Source: Thyme and the River, Recipes from Oregon's Steamboat Inn

Recipe By :

From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt

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