Chinese Green Beans and Mushroom Stir-Fry

thefoodietakesflight.com

Dainey

subheading: Green Beans and Mushroom:

300 g fresh green bean or string beans

2 tbsp neutral oil separated for cooking

300 g fresh mushrooms of choice I used a mix of oyster and brown shimeji (see notes)

1 small bell pepper seeded and thinly sliced

½ small onion sliced

2 cloves garlic minced

1 tsp minced ginger

subheading: Stir-Fry Sauce:

1 tbsp soy sauce or to taste

1 tbsp black bean garlic sauce or fermented black beans

1 tbsp vegetarian mushroom oyster sauce plus more to taste if needed

6 tbsp room temp. water more to thin out if needed

2 to 4 tbsp cane sugar or other sweetener, adjust according to desired sweetness

1 tbsp Shaoxing wine or other rice wine, optional but highly recommended

½ tbsp Chinese black vinegar or rice vinegar

1 ½ tbsp cornstarch

1 tbsp sesame oil

1 tsp sriracha or other chili sauce, optional

subheading: To Serve:

Sesame seeds for garnishing

Steamed rice or noodles for serving

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