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



  1. Mythreyee said

    Hey Linda, thanks for dropping by at my site.

    The Photos in your site are really professional. I like the way you present the dish. Your Site is Awesome.

    Happy Cooking,


    Hi Mythreyee, thanks for the return visit and your kind words — I’m so glad you enjoyed! 🙂

  2. Sri said

    Hey Linda, your stir fry is looking absolutely mouthwatering…The pic is so inviting. I am glad that you loved chole masala. Thanks for the kind words. 🙂

    Thanks, Sri, glad you liked 🙂 Your chole is a real keeper! And I haven’t given up on dried amla yet. Maybe I’ll just dry my own! 😉

  3. Sushma said

    Linda, the stir fry veggies look so good..makes my mouth water..loved the healthy tasty version

    Thank you Sushma — I like that dark sesame oil – just takes a drop to add alot of flavor 🙂

  4. stir fry is absolutely delicious. Very nice.

    Thanks, Jasmin 🙂

  5. sia said

    long beans in chinese food??!!! i was not aware of that:) where did u manage to get long beans? i have to start my hunt for them:)
    must say stir fry looks very delicious. i can see all yummy sauce dripping down. delicious wth capital D is the word girl:)

    Hi Supriya, and thanks! I got the long beans at a new Indian grocer nearby. They are in several of the stores but these looked really fresh. Glad you liked — try with plain green beans too! 🙂

  6. indosungod said

    Linda the stir fry looks great. I like this way of cooking mushrooms and long beans too should try this.

    PS: Pressure cooker pictuers on the blog/comment

    You would like this one, I think, ISG. Not spicy, but flavorful! Thanks alot for posting the pics and pressure cooker advice 🙂

  7. asha said

    I love Yard long beans,also called Mangalooru beans in India.Stor fry looks great.I love most of Chinese food,specially Kung Pao.

    Btw,we are hitting 60F today ,Spring is here!!:)

    That’s it, Asha, ol’ man winter is starting to retreat!! 🙂 Thanks for the Indian name of long beans. I haven’t made kung pao in years! Fun to clean the pantry and find all these old cookbooks 🙂

  8. Hema said

    Hey Linda, the stir fry looks so good! I have never tried authentic Chinese recipies. About the gooseberries…..I did not thaw them. They will anyway get thawed when left in the brine. What I saw with the frozen gooseberries is, it takes about 3 days to soak up the brine and will stay edible for about a week. Fresh ones never get spoilt, but the frozen ones do. So, I suggest soaking a few at a time. Hope this helps.

    Hi Hema, you might like this recipe — very easy and quick. No heat from chiles, though 😉
    Thanks for the info on amla. I’m going to give it a shot and will do so a few at a time as you suggest 🙂

  9. MeltingWok said

    Linda, wow wow and wowsers !! 🙂 Very delicious looking, oo..very saucy !! One order of long beans stir fry squash with shitake mushrooms pleazzzeeezeee !! 🙂

    OK Shirley… trade you for a plate of that delicious lotus-root dish you just made! 🙂

  10. coolpepper said

    Chinese n japanese stir fries with a dash of soya sauce are good options whenu are running out of time.
    Your recipe looks awesome.
    Good day!

    Thank you, Bhargavi… I like a quick stirfry when I’m in a hurry, too 🙂

  11. krithika said

    Stir-fry looks fabulous. That’s a very nice combination.
    Thanks for checking on me Linda. First kids fell sick and then it was our turn. Will start blogging soon.

    Hey Krithika — glad to hear everyone’s on the mend now — will be watching for your new posts 🙂

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