Best Stir Fried Szechuan Green Beans Shiitake Mushrooms Recipes

Stir-Fried Szechuan Green Beans & Shiitake Mushrooms image

Provided by By Jennifer Segal, inspired by More Best Recipes (from the editors of Cook's Illustrated)

Yield 4 as a side dish

Number Of Ingredients 13

3 tablespoons soy sauce
3 tablespoons water
1½ tablespoons dry sherry
½ teaspoon Asian/toasted sesame oil
1¼ teaspoons sugar
½ teaspoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
Vegetable oil
1 pound green beans, ends trimmed
7 ounces shiitake mushrooms, stems removed and sliced
3 cloves garlic
1 tablespoon grated fresh ginger

Steps:

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, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. 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.
Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

Nutrition Facts :

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 14

Ingredients
3 tablespoons soy sauce
3 tablespoons water
1½ tablespoons dry sherry
½ teaspoon Asian sesame oil
1¼ teaspoons sugar
½ teaspoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
Vegetable oil
1 pound green beans, ends trimmed*
7 ounces shiitake mushrooms, stems removed and sliced (usually they come in 3.5 oz. cartons)
3 garlic cloves, minced
1 tablespoon grated fresh ginger**

Steps:

1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside. 2. 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, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate. 3. Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. 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.

Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce image

Yield Makes 6 servings

Number Of Ingredients 17

18 dried shiitake mushrooms
3 cups boiling water
1 tablespoon cornstarch
1 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sugar
1/4 teaspoon coarse salt
3 tablespoons peanut oil
1 small leek (white and pale green parts only), cut into matchstick-size strips
2 tablespoons Asian fermented black beans,* minced
2 tablespoons minced fresh ginger
3 garlic cloves, minced
2 teaspoons chili-garlic sauce*
1/4 teaspoon finely crushed Szechuan peppercorns (wild pepper),* or coarsely cracked black pepper
2 14-ounce containers soft tofu, drained, cut into 1/2-inch cubes
Fresh cilantro sprigs (for garnish)

Steps:

Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
*Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

Green Beans With Shiitake Mushrooms image

Provided by lazyme

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

6 tablespoons butter, 3/4 stick
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 lbs green beans, slender, trimmed
2/3 cup low sodium chicken broth
salt, to taste
fresh ground black pepper, to taste

Steps:

Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
Add shiitake mushrooms and sauté until tender, about 5 minutes.
Transfer mushrooms to medium bowl.
Melt remaining 3 tablespoons butter in same skillet.
Add shallots and garlic and sauté until tender, about 2 minutes.
Add green beans and toss to coat with butter.
Pour broth over green bean mixture.
Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
Stir in shiitake mushrooms.
Season to taste with salt and pepper.
Transfer to platter and serve.