Green Beans Mushroom Dish (Print Version)

# Ingredients:

→ Mushroom and Green Bean Mix

01 - 300g mushrooms (oyster and brown shimeji are great choices)
02 - 300g green beans, ends trimmed and cleaned
03 - 1/2 small onion, thinly sliced
04 - 1 small bell pepper, deseeded and sliced into strips
05 - 2 cloves garlic, finely chopped
06 - 1 teaspoon fresh ginger, finely grated
07 - 2 tablespoons neutral oil, use in two portions

→ Sauce for Stir-Fry

08 - 1 tablespoon garlic black bean paste
09 - 1 tablespoon soy sauce
10 - 1 tablespoon mushroom-based vegetarian oyster sauce
11 - 6 tablespoons water at room temperature
12 - 1/2 tablespoon Chinese rice or black vinegar
13 - 1-1/2 tablespoons cornstarch for thickening
14 - 2-4 tablespoons unrefined cane sugar
15 - 1 tablespoon sesame oil for flavor
16 - 1 tablespoon Shaoxing wine (optional, but adds depth)
17 - 1 teaspoon Sriracha (add-to-taste, optional)

→ To Serve

18 - Steamed noodles or rice
19 - Sesame seeds, lightly toasted for garnish

# Instructions:

01 - In a bowl, stir together all ingredients for the sauce. Make sure the cornstarch dissolves completely. Tweak sweetness or saltiness until you love it, and set to the side.
02 - Break off the tips of the green beans, pulling away any strings or fibers you spot.
03 - Warm up 1 tablespoon of the oil in a big pan over medium heat. Add the green beans and let them brown undisturbed on one side for a couple of minutes. Keep flipping them around until they get a shriveled, blistered look, about 10 minutes. Take the beans out and keep them aside.
04 - Turn the heat to high and pour in the rest of the oil. Toss in the onion, garlic, and ginger. Stir them until they give off a lovely aroma, just a minute or two.
05 - Throw in the bell pepper slices and stir-fry for around 2 minutes. Next, add the mushrooms, letting them soften for another couple of minutes.
06 - Mix the sauce one more time and pour it into the pan over medium heat. Stir it constantly until it thickens into a smooth glaze. Toss the cooked green beans back into the pan, making sure everything gets coated in the sauce. Add a splash of water if it feels too thick. Taste and adjust with mushroom oyster sauce if needed.

# Notes:

01 - This sauce is great with other veggies, tofu, or tempeh—it’s super flexible!
02 - You can make the sauce ahead of time and use it in other dishes.

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