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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, February 27, 2012

Green Bean and Shiitake Mushroom Stir Fry

This recipe was originally slated for my cookbook, but I seem to have too many recipes already slated for the Vegetable chapter, so I’m puttin’ it here and sharing with you on the blog.

Learning a good stir fry technique for home cooking is important – it will save you from throwing out the odds and ends of vegetables in the refrigerator, and give you countless recipe ideas to whip up at the last minute.

A stir fry usually only takes 10 minutes to cook and can be as flexible as you want. Here’s my technique for home cooks.

 

How to Stir Fry Green Bean and Shiitake Mushrooms

You can use either a saute pan (a fry pan with high straight sides + lid) or a wok. The first step is to cook the green beans because they will have a difficult time cooking in the stir fry without overcooking the rest of the ingredients. Other vegetables that require pre-cooking include: broccoli, cauliflower and any thick, hard vegetable.

I like to steam them instead of boiling/blanching them because it takes less time to bring a small amount of water to boil for steaming.

Fill the wok with about 1 cup of water and bring to a boil. Add in the green beans and cover.

Once the green beans are cooked to crisp-tender (just taste one, if it doesn’t taste raw anymore, it should be fine), remove the beans and drain. Wipe the wok clean with a towel and return to the stove.

You need to make sure that the wok has no water – not even a drop – as you’ll be adding in cooking oil. Hot wok + water + oil = splatter and burns.

When the wok is hot again, swirl in the cooking oil and add in the mushrooms and onions. Stir fry for a couple of minutes. Then add in the garlic, ginger and green beans.

Why do we not add in the ginger and garlic in an earlier step with onions? Because they’ll burn. Burnt ginger and garlic is bitter. So we add it AFTER the mushrooms and the onions have cooked.

The next step is to add in the oyster sauce and water and stir fry until the sauce is just beginning to bubble. That’s it!

 

Print

Stir Fry Recipe: Green Bean and Shiitake Mushrooms

Servings: 4 Prep Time: 8 minutes Cook Time: 10 minutes
green-bean-mushroom-stirfry-recipe-354

Ingredients:

1/2 pound green beans, trimmed2 teaspoons cooking oil1/2 onion, thinly sliced6 ounces fresh mushrooms, sliced1 clove garlic, finelly minced1 teaspoon finely grated fresh ginger1 tablespoon oyster sauce + 2 tablespoons water

Directions:

1. Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.

2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.

3. Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.



37 Responses to “Green Bean and Shiitake Mushroom Stir Fry”

  1. Pingback: Green Bean and Shiitake Mushroom Stir Fry « Stroll Waner

  2. I need this! Looks wonderful and fresh!

  3. Love this. I do like stir fry and fried rice just for those odds and ends…a good way to clean out the fridge!

  4. Thank you for the tutorial. I love this meal! Green beans are so crunchy, and I can smell aroma of shiitake mushrooms!

  5. Bev Weidner — 2/27/12 @ 1:45 pm

    MERCY me, I’d love that right this second.

  6. Jessica — 2/27/12 @ 2:35 pm

    You had me at green bean! Oh and all that gorgeous wok action!

  7. Gleeful — 2/27/12 @ 6:57 pm

    Thanks for the tips! I love green beans in stir fry. That looks simple and tasty.

  8. I’m definitely one of those people who always have bits and bobs of different vegetables in the fridge. Somehow I never think to stir fry them. This looks like a great choice for a healthy weeknight dinner, especially with a bit of marinated beef.

  9. I just purchased some shiitake mushrooms at the market, this would be perfect for them!

  10. Kathy L. — 2/28/12 @ 10:25 pm

    wow! looks so easy! I will have to try this soon! I love your website! New source for great recipes! Thank you!

  11. Silvia@Maidscream — 2/29/12 @ 3:02 am

    wow another healthy food commin from you :) i like greeen beans
    I already added this to my list.
    thank you dear.

  12. Kim in MD — 3/1/12 @ 11:23 am

    YUM! I love everything about this dish, and I can’t wait to make it!

  13. Tia — 3/2/12 @ 9:04 pm

    Thank you for this, Jaden! I love how you are able to simplify so many recipes for me. Gonna steam instead of blanch the green beans from now on! :)

  14. Ann — 3/2/12 @ 11:29 pm

    It looks absolutely fantastic. Bright, crisp and delicious!

  15. Chris — 3/3/12 @ 10:47 am

    Absolutely gorgeous stir fry! The shitake mushrooms really rock because of their natural flavor enhancers, I bet this was an amazingly good tasting dish.

  16. I’d love to share an adapted version of this– do you have a suggested sub for the oyster sauce that does not include shellfish? Soy sauce, perhaps? It looks so light and flavorful!

  17. Bill Foster — 3/5/12 @ 10:35 am

    I am highly allergic to oyster. What can i substitute for oyster sauce?

    • SteamyKitchen — 3/5/12 @ 10:43 am

      You can get vegetarian “oyster” sauce – you’ll find that at an Asian market. There’s also a “vegetarian stir fry sauce” that has similar flavors.

  18. SeattleDee — 3/5/12 @ 5:45 pm

    Thanks for the refresher course in stir fry 101. Today’s lunch rocked when I followed your directions using asparagus, crimini ‘shrooms and firm tofu cubes as the mains with onions, ginger and garlic adding sparkle to the dish. The added bonus is that my produce drawers now have some room for new “stuff”.

  19. moosish — 3/6/12 @ 1:42 am

    Looks delicious, nutritious and easy to make, but… the oyster sauce definitely put the brakes on it for me, since I am a vegetarian. Can you please tell me a vegetarian alternative to oyster sauce that would work well with this recipe? I would really appreciate it!

  20. I freaking love shiitake mushrooms. Any thoughts on the grow-your-own logs that they make?

  21. Susan Young — 3/8/12 @ 11:41 am

    Sounds great and can’t wait to try it. I love that you go above and beyond to explain things. I actually hate cooking but with your explanations, I know why I’m doing certain things and I think I’ll enjoy making this dish.

  22. randi — 3/9/12 @ 12:11 pm

    Made this with dinner last night. Was hoping for leftovers but they disappeared really quickly. So delicious. Thanks!

  23. Kendrra — 3/10/12 @ 9:22 am

    Looks great, vibrate and inviting.

  24. Fran — 3/16/12 @ 8:57 pm

    I love the combination of vegetables you used here, but how do you think it would turn out using reconstituted shiitake? I rarely see fresh ones here.

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  26. Pingback: Stir Fry Recipe: Green Bean and Shiitake Mushrooms | Steamy … - shiitake

  27. Diana52 — 5/13/12 @ 1:40 am

    Love this recipe! I make this often with other veggies as well -broccoli or Brussels sprouts.

  28. Pingback: An easy step-by-step DIY guide on how to grow shiitake mushrooms.

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  34. Herman — 12/9/13 @ 9:38 pm

    You actually make it seem so easy with your presentation but I find this matter to be really something that I think I
    would never understand. It seems too complicated and very broad for me.

    I am looking forward for your next post, I will try to get
    the hang of it!

  35. Pingback: Organic Picks of the week for March 3rd, 2014 | Organic Produce Geek

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