Stir-Fried Long Beans With Silk Squash And Cloud Ears

Ingredients

• 1 ounce cloud-ear fungus
• ½ 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
• ½ cup chicken stock

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    338 calories; 7 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 16 grams protein; 0 milligrams cholesterol; 1905 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings as part of a Chinese meal, or two as a single dish

Preparation

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

30 minutes