STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS
You'll be amazed at how authentic these Szechuan green beans taste -- plus, they're so easy to make.
Provided by By Jennifer Segal, inspired by More Best Recipes (from the editors of Cook's Illustrated)
Categories Vegetables & Sides
Yield 4 as a side dish
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
- Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
- Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.
Nutrition Facts :
HIJIKI WITH SHIITAKES AND BEANS
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak hijiki in cold water to cover, and shiitakes in very hot water to cover, each for about 10 minutes. Slice shiitakes, discarding tough stems. Reserve soaking liquid.
- Put olive oil in a 12-inch skillet over medium-high heat. If you are using chicken or shrimp, brown pieces quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.
- Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add chicken, shrimp or clams, along with beans, shiitake soaking liquid, dashi or stock, and mirin and soy sauce. Stir, turn heat to medium-low, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Mixture should be thick, not soupy. Taste, add more soy sauce or salt if necessary, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1159 milligrams, Sugar 4 grams
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