Ingredients
3tbspsoy sauce
3tbspwater
1½tbspdry sherry
½toasted sesame oil
1¼tspsugar
½tspcornstarch
¼tspred pepper flakes
¼tspdry mustard
vegetable oil
1lbgreen beans,ends trimmed
7ozshiitake mushrooms,stems removed, sliced
3garlic cloves
1tbspfresh ginger,grated
Preparation
In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, for about 7 to 10 minutes, until tender, puckered and browned. Transfer beans to large plate.
Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3 to 4 minutes until slightly browned.
Reduce the heat to medium, then add the garlic and ginger and cook, stirring constantly, for about 20 seconds, until fragrant. Return the beans to the pan and add the sauce.
Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds.
Transfer to serving dish and serve immediately. Enjoy!
