Archive for February 21, 2007

Long Beans Stir-Fried with Silk Squash and Shitake Mushrooms

dried and soaked shitake mushrooms, long beans, silk squash and garlic
clockwise from bottom left: cut long beans, shitake mushrooms — dried, soaked, and shredded, chopped garlic, fresh silk squash

This recipe is based on Long Beans Stir-fried with Silk Squash and Cloud Ears, from Ken Hom’s beautiful food-and-family odyssey, The Taste Of China. This book is a wonderful source of authentic Chinese recipes. It is also something of a travel and cultural journal, and the hard-cover edition has lovely photography.

Long Beans Stir-Fried with Silk Squash and Shitake Mushrooms
adapted from Ken Hom’s The Taste Of China

12 dried shitake mushrooms or chinese black mushrooms
1/2 lb long beans, washed and cut into 1″ lengths
1 big silk squash, washed, peeled, and cut into 1″ chunks

1 tsp canola oil
1/4 c chopped garlic (or use half shallot half garlic)
2 TB soy sauce
2 TB shaoxing wine (or dry sherry)
1/2 c reserved mushroom soaking liquid

few drops sesame oil (Chinese or Japanese type, for flavoring only)


Soak the dried mushrooms in hot water for at least 30 minutes — an hour or more is better if time allows. When soft, remove from the soaking water one by one, squeezing out the liquid. Strain the mushroom soaking liquid through a coffee filter into a clean bowl and reserve.

Rinse the mushrooms well in fresh water to remove any grit that may be trapped in the gills. Trim the tough stems and discard. Shred the mushrooms and set aside with beans and squash.

In a large frying pan or wok, heat the canola oil over medium-high heat. When hot, add chopped garlic and stir-fry a minute. Add the long beans and stir-fry a few minutes, until they begin to change color. Add the squash and mushrooms and cook a few minutes more.

Reduce the heat to medium-low, and add the soy sauce, wine, and reserved mushroom soaking liquid. Stir well, cover, and cook 5-10 minutes until beans are tender but not mushy. Sprinkle on a few drops of sesame oil and toss before serving. This dish is good hot or even at room temperature, with or without hot steamed rice.

long beans stir-fried with silk squash and shitake mushrooms
long beans stir-fried with silk squash and shitake mushrooms

Comments (11)

%d bloggers like this: