Dry-Fried Green Beans 乾煸四季豆

🧂 Ingredients

• 450 g Green beans
• 4 Shiitake mushrooms

  , diced or minced (dry or fresh)
• 1 Shallot

  , diced or minced
• 5 cloves Garlic

  minced
• 30 g Preserved radish

  /vegetable (optional)
• 1-2 Thai chilis
• ½ tsp Salt
• ¾ tsp Sugar
• 1 tsp Light soy sauce
• ½ tsp Dark soy sauce
• 4 tbsp Oil
• 60 ml Water

Instructions

• 1 Soak dry shiitake mushrooms the night before to soften
• 2 Remove ends of green beans, wash and snap apart to your desired length
• 3 Prepare and dice shiitake mushrooms, shallot, garlic, chilis and preserved
  radish Any savoury preserved vegetable will be suitable
• 4 Heat wok on high, add 2 tbsp oil, add green beans and ½ tsp salt
• 5 Stir-fry green beans for 1 minute, then add 60 ml water Adding a bit of water
  will help cook the green beans quicker and prevent burning
• 6 Keep stir-frying until water evaporates and you see a bit of charring on the
  green beans. Remove green beans from wok
• 7 Add 2 tbsp of oil to the wok
• 8 Add shallots, garlic, chilis and preserved radish to the wok.
• 9 Stir-fry until aromatic and move them to one side of the wok
• 10 Add shiitake mushrooms to wok and fry on its own for 30 seconds, then mix
  everything together
• 11 Add green beans back into the wok
• 12 Add ¾ tsp sugar, 1 tsp light soy sauce, ½ tsp dark soy sauce. Stir-fry and mix
  well for 30 seconds
• 13 Turn off heat and taste test. Make adjustments if necessary The salt level of
  the preserved radish may vary, so you may need to adjust the amounts of soy
  sauce accordingly
• 14 Serve

Nutrition Info