A light, tasty vegetable stir fry is always a great idea to pair with a standard rice bowl dinner. Green beans, in my opinion, taste best when crunchy and this recipe surely packs a punch with a mixture of crackling-sound-inducing and succulent ingredients.
- 10 oz green beans
- 5 pieces of dried radish boiled from cucumber soup
- 1/4 sliced onion
- 1/2 sliced carrot
- 1/3 cup dried wood ear mushrooms
- 2 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 tablespoon soy sauce
- 1 teaspoon rice cooking wine
- 1/2 cup water
- 1/2 teaspoon mushroom seasoning
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoon water (for cornstarch)
- Soak dried wood ear mushroom in warm water for 5-10 minutes (until it expands)
- Cut green beans into 1 inch sections.
- In a wok, on medium heat, place vegetable oil and sauté onion for 30 seconds and remove and place on a plate.
- Place salt, soy sauce, and rice cooking wine in wok and let cook.
- Add green beans, dried radish, onion, carrot, and wood ear mushroom, water, and place a lid on wok for 5 minutes.
- Add water, sugar, and mushroom seasoning.
- Add 1/2 cup water to stir fry.
- Mix cornstarch with water.
- Place onions into stir fry and pour cornstarch over vegetables and mix.
- Plate when all vegetables are cooked and fully incorporated.