Stir-Fried Long Beans With Silk Squash And Cloud Ea

Name: Stir-Fried Long Beans With Silk Squash And Cloud Ears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce cloud-ear fungus; 1/2 pounds Chinese long beans or green beans; 1 pound silk squash or zucchini; 2 tablespoons peanut oil; 2 tablespoons finely chopped shallots; 2 tablespoons coarsely chopped garlic; 2 teaspoons finely chopped 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; 1/2 cup chicken stock

Servings: persons

1 ounce cloud-ear fungus
1/2 pounds Chinese long beans or green beans
1 pound silk squash or zucchini
2 tablespoons peanut oil
2 tablespoons finely chopped shallots
2 tablespoons coarsely chopped garlic
2 teaspoons finely chopped 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
1/2 cup chicken stock

1
Soak the cloud-ear fungus in warm water for at least 15 minutes.
2
Rinse them several times in cold running water to remove any sand.
3
Drain thoroughly and set aside.
4
If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments.
5
If you are using green beans, trim the ends and cut them in half.
6
Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
7
Heat a wok or large saute pan until it is hot and add the oil.
8
Put in the shallots, garlic, ginger, cloud ears and long beans.
9
Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
10
Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes.
11
Serve at once.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce cloud-ear fungus, 1/2 pounds Chinese long beans or green beans, 1 pound silk squash or zucchini, 2 tablespoons peanut oil, and more.

Yes, Stir-Fried Long Beans With Silk Squash And Cloud Ears falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Long Beans With Silk Squash And Cloud Ears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions