Stir-fried longbeans

4 servings

Ingredients

Quantity Ingredient
1 ounce Cloud ear fungus
½ pounds Chinese longbeans -- =OR=-
Green beans
1 pounds Silk squash or zucchini
2 tablespoons Peanut oil
2 tablespoons Finely chopped shallots
2 tablespoons Coarsely chopped garlic
2 teaspoons Minced peeled fresh ginger
2 tablespoons Oyster sauce
2 tablespoons Rice wine or dry sherry
2 tablespoons Light soy sauce
2 teaspoons Salt
1 teaspoon Sugar
½ cup Chicken stock

Directions

SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes.

Rinse them several times in cold running water to remove any sand.

Drain thoroughly and set aside. If you are using the Chinese longbeans, trim the ends and cut them into 3-inch segments. If Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or large saute pan until hot and add the oil. Put in theshallots, garlic, ginger, cloud ears and longbeans. Stir-fry for 1 minute, t KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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